Cereal Milk Breakfast Ice Pops Recipe

Sweet breakfast cereals like Cocoa Puffs or Fruity Pebbles are a treat—and many consider the “cereal milk” leftover at the bottom best part. The famed New York City bakery Momofuku Milk Bar even sells its own version by the jug. Here’s a new way to enjoy it—frozen in ice pop form! Though the recipe would work with any cereal, we like using Back to the Roots Purple Corn Flakes for a pretty pale lilac hue.

Cereal Milk Breakfast Ice Pops

Yield: 6 popsicles 
Active Time: 10 minutes
Total Time: 1 day and 40 minutes

Ingredients

2 cups Back to the Roots purple corn flakes, divided
1 cup almond milk
1 1/2 cups Greek-style yogurt
1 teaspoon vanilla extract
Honey, to taste

Special equipment: popsicle molds

Instructions

Combine 1 cup corn flakes with almond milk in a bowl and set aside 30 minutes to infuse.

Strain through a fine mesh sieve, collecting cereal milk in a large bowl and discarding corn flakes. Stir in yogurt and vanilla, then honey, a tablespoon at a time. Stir in remaining 1 cup corn flakes and divide mixture between popsicle molds. Place in popsicle sticks and freeze for at least 24 hours before unmolding and serving.

Photo credit: Paul Delmont