Cereal Milk Milkshake with Caramel Corn and Cornflake Clusters

This cereal milk milkshake captures the nostalgic flavour of cornflakes steeped in milk, blended with vanilla ice cream and topped with crunchy caramel popcorn clusters. The cereal-infused milk creates a subtly sweet, malty base that tastes exactly like the bottom of your childhood cereal bowl. Topped with homemade caramel corn and cornflake clusters that stay surprisingly crispy, this is part milkshake, part sundae, and completely indulgent. Make the cereal milk the night before for the deepest flavour.

The title is a bit of a tongue twister, but I’ve been wanting to make a cereal milk ice cream since I heard about it years ago and tasted the famous Momofuku cereal milk ice cream on my trip to NYC this year. It was soft serve, and despite the tasty, crispy cornflake bits on the side, the overall experience underwhelmed me, and the flavour was too mild. I’m still planning to make the ice cream, but in the meantime, I decided to make this utterly delicious milkshake.

To make the crunchy texture to go with the milkshake, I adapted my spicy caramel popcorn recipe from my book and added cornflakes to the mix. I took out all the spices because I wanted the cereal milk taste to shine through, and submerged a few of the clusters into the milkshake, which remained surprisingly crispy. If the caramel coats the whole popped corn kernel, it will protect it from getting soggy. Top the shake with as many as you can possibly pile on.

This milkshake teeters on the verge of a sundae so a spoon in a good idea.

Why This Cereal Milk Milkshake Works

Steeping cornflakes in milk overnight extracts the sweet, malty flavour we all remember from childhood cereal bowls. The milk takes on a subtle vanilla and corn sweetness that’s nostalgic without being cloying.

The caramel corn and cornflake clusters add essential texture contrast. When properly coated in caramel at the hard crack stage, they stay surprisingly crispy even when partially submerged in the milkshake.

Tips for Success

Make ahead: Infuse the cereal milk overnight for the best flavour. The longer it steeps, the more pronounced the taste.

Don’t skip straining: Use a fine sieve and press firmly to extract as much milk as possible. The cornflakes will have absorbed quite a bit.

Hard crack stage matters: For the caramel to stay crispy, it needs to reach 155°C. Use a sugar thermometer for accuracy.

Serving style: This is more sundae than milkshake. Serve with a spoon and a straw.

Extra caramel clusters: The caramel corn recipe makes more than needed for the milkshakes. Store in an airtight container for snacking or gift-giving.

Thinner consistency: If you prefer a drinkable milkshake, use 4 scoops of ice cream instead of 6.

Frequently Asked Questions for Cereal Milk Milkshake

Can I use a different cereal?
Yes. Any lightly sweetened cereal works well. Try Rice Krispies, Cheerios, or Frosties. Heavily sugared cereals may make it too sweet.

How long should I infuse the milk?
Overnight (8-12 hours) is ideal, but a minimum of 4 hours will work if you’re short on time.

Can I skip the caramel clusters?
Absolutely. The milkshake is delicious on its own or topped with shop-bought caramel popcorn.

What do I do with the leftover cornflakes?
They’re like porridge and surprisingly tasty. Eat them warm with a drizzle of honey or discard them.

Can I make this dairy-free?
Yes. Use your preferred plant-based milk and dairy-free ice cream. Coconut or oat milk works particularly well.

Cereal Milk Milkshake Recipe

Nostalgic cereal milk milkshake with vanilla ice cream, topped with crunchy caramel corn and cornflake clusters. Infuse the milk overnight for the best flavour.

Print Recipe

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Ingredients

For the cereal milk:

• 720 ml 3 cups whole milk
• 50 grams 2 cups cornflakes

For the milkshake:

• Strained cereal milk from above
• 6 scoops vanilla ice cream plus extra for topping (optional)
• 120 ml 1/2 cup caramel corn and cornflake clusters

For the caramel corn and cornflake clusters:

• 90 grams popcorn kernels
• 10 ml coconut oil or any neutral oil
• 50 grams 2 cups cornflakes
• 1 teaspoon salt
• 1/4 teaspoon bicarbonate of soda
• 150 grams butter
• 200 grams granulated white sugar
• 2 tablespoons golden syrup

Instructions

Make the Cereal Milk (Night Before):

• Add 50 grams cornflakes to a large jar. Pour 720ml milk over the cornflakes.
• Seal the jar and shake well. Refrigerate overnight (or for at least 4 hours) to infuse.
• Strain the cornflakes from the milk using a fine sieve, pressing firmly to extract as much milk as possible. You’ll lose some volume to absorption. Set the strained cereal milk aside.

Make the Caramel Corn and Cornflake Clusters:

• Preheat the oven to 120°C. Line a large baking tray with baking paper or a silicone mat.
• Make the popcorn using your preferred method. Transfer to a large, deep bowl (it should only half fill the bowl to allow room for tossing). Add 50 grams cornflakes and mix together.
• In a medium heavy-based pot, combine 150 grams butter, 200 grams sugar, and 2 tablespoons golden syrup. Bring to the boil over medium heat.
• Continue to boil, stirring continuously, until the mixture turns golden brown and reaches 155°C on a sugar thermometer (hard crack stage).
• Remove from heat and immediately stir in 1 teaspoon salt and 1/4 teaspoon bicarbonate of soda. The mixture will foam up. Stir vigorously for a few seconds.
• Pour the hot caramel over the popcorn and cornflakes. Toss quickly to coat everything evenly.
• Spread the caramel-covered mixture onto the prepared baking tray in an even layer.
• Bake for 15 minutes. Remove from the oven and toss to ensure even coating. Return to the oven for a further 10 minutes.
• Remove from the oven, toss once more, and leave to cool completely on the tray.
• Once cool, break into clusters. Store in an airtight container.

Assemble the Milkshake:

• Add the strained cereal milk and 6 scoops of vanilla ice cream to a blender. Blend until smooth and thick.
• Pour the milkshake into a large glass, filling it about three-quarters full.
• Add a few caramel corn and cornflake clusters into the milkshake, then top up with more milkshake.
• Top with 2 more scoops of ice cream or pile on more caramel clusters. Serve immediately with a spoon and straw.

Notes

Storage

Cereal milk: Strain and refrigerate for up to 3 days.

Caramel corn clusters: Store in an airtight container at room temperature for up to 1 week. Please keep them away from humidity, or they’ll go soft.

Milkshake: Best enjoyed immediately. The ice cream will melt, and the caramel will soften over time.

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