Cereal-Infused Milk Coffee Recipe
- Daniel
- 2 days ago
- 2 min read
This is one of those ideas that sounds like a gimmick until you actually try it. Then suddenly you are standing there wondering why it works so well.
Cereal coffee feels indulgent in a very specific, nostalgic way. Not sweet for the sake of sweetness, but comforting. The kind of comfort that comes from Saturday mornings, cartoons in the background, and milk that tastes like more than just milk.
Using Cinnamon Toast Crunch was an easy decision. Cinnamon, sugar, toasted grain, and dairy are already doing most of the work before coffee even enters the picture. Besides, Cinnamon Toast Crunch is hands down the best cereals.
I infused cold milk with cereal instead of heating it because I did not want to flatten the flavours. Heat tends to dull the sharper edges like cinnamon warmth and that sugary cereal memory. Letting the milk sit, then squeezing every last drop out of the soggy cereal, felt oddly satisfying.
Frothing the milk cold kept the flavour clean and bold. Pouring it over a double shot of espresso turned it into something dangerously drinkable.
This whole cereal milk idea did not appear out of nowhere. It is often credited to Christina Tosi, who popularised cereal milk at Milk Bar years ago. What I love about the idea is how adaptable it is. You can change cereals, change coffee styles, or adjust ratios. It is playful and relaxed, not precious.
Coffee choice matters here. Espresso works best because it is concentrated enough to stand up to the milk. A moka pot would work well too. I would avoid drip coffee as it is too thin and gets lost. Vietnamese coffee could be interesting because of its intensity and condensed milk roots, but that is a rabbit hole I have not gone down yet.
Out of curiosity, I even have cereals with the cereal-infused coffee. Surprisingly, it worked. The crunch added texture and closed the loop on the whole idea. You get the aroma and flavour from the infused milk first, then that final bite reminds you exactly where it all came from. It is not necessary, but it is fun, and sometimes that is reason enough.
What surprised me most is how indulgent this felt without being heavy. It is not a dessert drink pretending to be coffee. It is still coffee, just softened and rounded in a nostalgic way that feels intentional rather than novelty driven. One cup is plenty. Two cups might be pushing it.
Very Simple Steps
Infuse 250g of cold milk with your 50g cereal of choice. Let it sit for at least 30 minutes, then strain and squeeze as much milk out as possible.
Froth the milk cold to keep the flavour bright.
Brew a strong coffee. Espresso or moka pot works best.
Pour the frothed cereal milk over the coffee.
You can add a small handful of cereal on top if you want some crunch.
Enjoy.
This is not something I would drink every day, but as an occasional treat or when you want coffee to feel playful, it is absolutely worth trying. And honestly, Cinnamon Toast Crunch might be doing most of the heavy lifting here.
