Cereal Milk Latte Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g sweetened cereal (such as Frosted Flakes or Cinnamon Toast Crunch)</li><li class="ingredients-single-item">500ml whole milk (or oat milk for dairy-free)</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1/4 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">120ml freshly brewed espresso or strong coffee</li><li class="ingredients-single-item">150ml heavy cream (for whipping)</li><li class="ingredients-single-item">15g powdered sugar</li><li class="ingredients-single-item">Additional cereal for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Espresso machine or coffee maker</li><li class="equipment-single-item">Milk frother (optional)</li><li class="equipment-single-item">Glass serving mugs</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the cereal milk. In a medium bowl, combine 80g of the cereal with 500ml milk. Stir gently to ensure all cereal pieces are submerged. Allow to steep for 20 minutes at room temperature. This steeping process infuses the milk with the sweet, distinctive flavor of the cereal.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>After steeping, strain the milk through a fine-mesh strainer into another bowl, pressing gently on the cereal to extract all the milk. Discard the soggy cereal. The milk should now be delicately tinted and flavored like the cereal.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the granulated sugar, vanilla extract, and a pinch of salt to the strained cereal milk. Whisk until the sugar is completely dissolved. The salt enhances the overall flavor profile, making the sweetness more complex and balanced.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat 400ml of the cereal milk mixture in a small saucepan over medium-low heat until it's hot but not boiling (about 65-70°C). If you have a milk frother, you can froth the milk at this stage for a more café-style latte. Reserve the remaining cereal milk for another use or adjust to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Brew your espresso or strong coffee. For the most authentic latte experience, use freshly ground coffee beans for maximum flavor and aroma.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form. Don't overwhip the cream – you want it to be billowy and pourable rather than stiff.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>To assemble your latte, pour 60ml of espresso into each glass mug. Slowly add 200ml of the hot cereal milk to each mug, pouring it over the back of a spoon to create a layered effect if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Top each latte with a generous dollop of the sweetened whipped cream. Crush the remaining 20g of cereal into smaller pieces and sprinkle over the whipped cream for a beautiful presentation and added crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve immediately while the contrast between the hot latte and cold whipped cream is at its peak. For best results, provide a straw or long spoon so your guests can stir the layers together before drinking, combining the crispy cereal garnish with the creamy latte.</li></ol>