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.
Yield: 6 popsicles
Active Time: 10 minutes
Total Time: 1 day and 40 minutes
Special equipment: popsicle molds
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
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