Cereal Milk by Momofuku Milk Bar!

• 6 cups cornflakes
• 7 cups milk
• 1/8 teaspoon salt
• 1/4 cup light-brown sugar

1. Preheat oven to 250 degrees.
2. Place cornflakes on a rimmed baking sheet and transfer to oven. Toast until browned. Transfer to a wire rack to cool completely.
3. Place milk in a large airtight container. Add cornflakes and cover container. Refrigerate for 15 minutes. Strain milk mixture through a fine mesh strainer into a large container with a pourable spout; discard solids. Add salt and sugar to milk; using an immersion blender, blend until salt and sugar have dissolved.
4. Pour cereal milk into a clean glass milk jug or pitcher. Keep refrigerated until ready to serve.

Recipe from Martha Stewart and Momofuku Milk Bar

Photograph: Gabriele Stabile and Mark Ibol