According to The Atlantic, forward-thinking chefs and bartenders are beginning to use cereal milk in their classic dishes and cocktails. Yes, cereal milk, the milk that is left over after finishing a bowl of cereal. Sugar, thick, and sweet, and in a variety of colors depending on the cereal of your choice. Although the use of cereal milk in cocktails has been seen before, it is making a drastic and well-received comeback.
Pastry chef Christina Tosi reintroduced the childish delight at Milk Bar, one of the restaurants included in the New York-based Momofuku empire. Bartender Gina Chersevani of Washington D.C. uses Cap’n Crunch Crunch Berries to her Sav U’R Cereal cocktail, which also uses bourbon and St. Elizabeth Allspice dram, at PS7’s.
The original use of this cereal water in cocktail form comes from the 15th century in the Atholl Brose, the drinking version of a Scottish breakfast, cranachan. It is a cereal water, made by soaking oats in water. After adding honey, Scotch, and sometimes cream, the result is a rich, sweet, and grainy cocktail that is reminiscent of breakfast.
