Cereal Milk Latte: How to Make a Cereal Milk Latte at Home

You know the sweet, malty milk left at the bottom of a cereal bowl? That is the whole idea. A cereal milk latte swaps plain milk for milk that has been steeped with toasted cereal, so the drink tastes like espresso, warm toast and a hint of caramel. This guide shows how to make a cereal milk latte at home in about 30 minutes, with a hot and an iced version, a dairy-free option and the mistakes that make it watery or too sweet.

Key takeaways

• Cereal milk was introduced commercially by pastry chef Christina Tosi in 2006 while she worked at Momofuku, then became a signature of Milk Bar.
• The classic method: toast cornflakes, steep them in milk at room temperature, strain, then season with a little brown sugar and salt.
• Milk Bar added a cereal milk latte to its in-store menu in 2018, according to Barista Magazine.
• Cereal milk steams and froths like regular milk, so you can use it for hot or iced lattes.

What is cereal milk?

Cereal milk is simply milk flavored with breakfast cereal. Christina Tosi introduced it commercially in 2006 while working for chef David Chang at Momofuku. She developed it further at Momofuku Milk Bar (now called Milk Bar), whose first location opened in New York’s East Village in November 2008. Cereal milk soft serve was one of the bakery’s first menu items, and the flavor went on to appear in cakes, cookies and drinks.

Milk Bar’s original version uses toasted cornflakes steeped in whole milk. Cafés have since riffed on it with fruity and cinnamon cereals, which is why you now see cereal milk lattes on seasonal menus.

Step 1: make the cereal milk

Makes about 1 cup (240 ml), enough for one large latte or two small ones. The cereal soaks up a lot of milk, so you start with more than you end with.

1. Toast: spread the cornflakes on a baking sheet and toast at 300°F (150°C) for about 12–15 minutes, until a shade darker and fragrant. Let them cool for a few minutes. Toasting is what gives the milk its malty, caramel depth.
2. Steep: tip the cereal into a bowl, pour over the cold milk and stir. Leave at room temperature for 15–20 minutes. Do not leave it much longer at room temperature; for a longer steep, put it in the fridge.
3. Strain: pour through a fine sieve, pressing the soggy cereal gently with a spoon. Do not mash it through, or the milk turns pasty.
4. Season: whisk in the brown sugar and the pinch of salt until dissolved. Taste: it should be sweet and toasty, like the end of a cereal bowl.

Keep cereal milk covered in the fridge and use it within a day or two, like any opened milk.

Step 2: how to make a cereal milk latte (hot)

1. Pull a double shot of espresso into a warm mug. No espresso machine? Use 1/2 cup (120 ml) of strong moka pot or AeroPress coffee.
2. Steam or froth the cereal milk to about 140–150°F (60–65°C). It foams like regular whole milk; the added sugar can make it scorch faster on a stovetop, so heat gently.
3. Pour the milk into the espresso, finishing with the foam.
4. Sprinkle a few crushed toasted flakes on top just before serving.

Iced cereal milk latte

Many cafés serve it iced, and it may be the best version, because cold cereal milk tastes exactly like the bottom of the bowl.

1. Fill a glass with ice.
2. Add a double shot of espresso, or 1/2 cup (120 ml) cold brew concentrate.
3. Pour in 3/4 cup (180 ml) cold cereal milk and stir.
4. Optional: top with cold foam made by frothing a splash of cereal milk with a handheld frother.

For base ratios and shot sizes, see how many espresso shots go in a latte and our iced latte recipe.

Which cereal should you use?

Troubleshooting

• Latte tastes watery or weak: steep longer in the fridge, or use more cereal. Do not add water.
• Too sweet: skip the brown sugar, especially with frosted or cinnamon cereals.
• Gritty or pasty: you pressed too hard when straining. Use a finer sieve and press gently.
• Weak foam: froth a mix of half cereal milk and half fresh whole milk, and make sure the milk is cold before you start.
• Coffee disappears: use a double shot or a darker, chocolatey roast.

Variations and lighter options

• Dairy-free: oat milk is the best swap; it steeps and froths well and suits the toasty flavor. Check the cereal label too, as some contain milk ingredients.
• Lighter: use 2% milk, skip the sugar and let the toasted cereal provide the sweetness.
• Breakfast-in-a-mug: add a pinch of cinnamon to the espresso.
• Low-caffeine version: make it with decaf espresso, or simply serve warm cereal milk to kids.

The best coffee for a cereal milk latte

Cereal milk is sweet and malty, so it likes a coffee with cocoa and caramel rather than sharp acidity. Our Gourmet Donut Shop is a light-medium roast with cocoa, caramel, toffee and mild fruit, built for breakfast and pastries. If you want the cereal-bowl theme to go further, Cinnabun is a cinnamon roll flavored coffee with no added sugar, which pairs naturally with cinnamon cereal milk. For an evening cup, Decaf Espresso keeps the chocolatey depth.

Cereal milk latte FAQ

Who invented cereal milk?

Pastry chef Christina Tosi introduced it commercially in 2006 while working at Momofuku, and it became a signature flavor of Milk Bar.

Does a cereal milk latte have cereal in it?

No. The cereal is strained out; only its flavor stays in the milk. Some cafés sprinkle a few flakes on top.

Can you steam cereal milk?

Yes. It steams and foams much like whole milk. Heat it gently, since the sugar can scorch.

How long does cereal milk last?

Treat it like opened milk: keep it covered in the fridge and use it within a day or two.

Sources

1. Cereal Milk, Wikipedia.
2. Cereal Milk Madness: A Deep Dive, Barista Magazine, 2021.

Facts checked in October 2026.

Keep reading: Oat milk latte · Iced latte recipe · Flavored coffee