Cereal Milk is a flavor, beverage, and ingredient introduced commercially by Christina Tosi in 2006 while working at Momofuku. Cereal Milk is milk flavored with breakfast cereal.
Cereal milk has inspired various food creations, including cereal milk ice cream and cereal milk-flavored beverages.
Tosi first created Cereal Milk in 2006 as an ingredient while working for David Chang at Momofoku. [1] [2] [3] There were no desserts on the menu when Tosi came on board, [4] and she created her own recipes inspired by the flavors of childhood favorites, including Cereal Milk panna cotta. [5] The Los Angeles Times described Tosi's take on panna cotta as "[taking] something upscale...and [yanking] it down. [6] Tosi further developed the concept at Momofuku Bakery and Milk Bar, now Milk Bar. [1] [2] [3] In addition to the panna cotta Tosi has developed an ice cream, cookies, a Charlotte, and beverages such as milk, lattes, and milkshakes. [7] [8] [9] [10] The basic ingredient is also used as a mixer for coffees and cocktails. [9] [11] [12]
When Tosi opened Milk Bar, one of the first menu items was her Cereal Milk softserve. [3] Tosi has since expanded to packaged custard-style ice cream in Cereal Milk flavors. [13]
The beverage and basic ingredient Cereal Milk is prepared by toasting cornflakes, steeping them at room temperature in milk, draining off the cereal, and adding brown sugar and salt. [2] [7] [14] Other cereals can also be used. [15]
According to the New York Times , "Nothing bears the trademark of the pastry chef Christina Tosi more than her cereal milk flavor," [16] and that she had made it a "household name". [17] Axios called Cereal Milk a "cult favorite". [18] Trade journal Restaurant Business called Tosi's cereal milk "iconic". [19]
Saveur 's Megan Zhang theorized that the appeal of the cereal milk flavor was rooted in the nostalgia of recalling that breakfast cereal was 'the first thing many of us learned to “cook” and eat ourselves as youngsters'. [1]
In 2017 Ben & Jerry's introduced a line of flavors that Eater called a [blatant ripoff] of Tosi's creation. [15] Burger King produced a Cereal Milk milkshake. [7]
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David Chang is an American celebrity chef, restaurateur, author, podcaster, and television personality. He is the founder of the Momofuku restaurant group. In 2009, Momofuku Ko was awarded two Michelin stars, which the restaurant retained each year until its closure in 2023. In 2011, he co-founded the influential food magazine Lucky Peach, which lasted for 25 quarterly volumes into 2017.
The following outline is provided as an overview of and topical guide to chocolate:
Momofuku is a culinary brand established by chef David Chang in 2004 with the opening of Momofuku Noodle Bar. It includes restaurants in New York City, Toronto (defunct), Las Vegas, and Los Angeles, a bakery established by pastry chef Christina Tosi, a bar (Nikai), and a quarterly magazine.
Christina Tosi is an American chef and cookbook author. She is founder and co-owner with Momofuku of Milk Bar and serves as its chef and chief executive officer. Food & Wine magazine included her in their 2014 list of "Most Innovative Women in Food and Drink".
Milk Bar is a chain of dessert and bakery restaurants in the United States, founded by chef Christina Tosi. As of 2024, the chain has branches in New York City; Los Angeles; Washington, D.C.; Las Vegas; Bellevue and Chicago.
Pinol or piñol is a traditional hot beverage of Ecuador, made from máchica and panela mixed with spices and combined with liquid, usually milk. The term pinol may also refer to the dry mix itself.
Milk Bar Pie, formerly known as Crack Pie, is a dessert created by the American chef Christina Tosi in 2008 while working at the New York City restaurant wd~50. It became the signature dish of Tosi's bakery, Milk Bar.
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