This Frothed Cereal-Milk Recipe Will Transform Your Morning Coffee

If cereal was your standard childhood breakfast, you probably learned from a young age that the sugar-sweetened leftover milk was often the best part. But cereal milk isn't just for drinking straight out of the bowl (although, let's be clear, that's still a perfectly acceptable use — waste not, want not, after all). As I recently learned from TikToker @cookingwithjanica, you can use cereal milk as cold foam topping for your morning coffee, with just one extra step needed to transform it from sweet milk to frothy foam.

Here's how it works. Start by soaking cereal in your preferred milk (or even cream, if you want to treat yourself) for a minimum of two hours or up to 24 hours. Once the milk has soaked up all that delicious cereal flavor, strain out the cereal and use a milk frother, blender, or hand mixer to whip air into the milk until it's nice and foamy. Scoop the delicious, frothy cream onto your coffee and enjoy the flavors of childhood — with a caffeinated adult twist.

I used Golden Grahams and skim milk because that's what I had on hand, but any type of cereal or milk would do. As you can see below, a lot of the milk is absorbed by the cereal after soaking, but once you froth it, you get most of the volume back. I thought that a cup of milk created the perfect amount of foam, but if you prefer your coffee to be extra foamy, I recommend using more cereal and more milk. The best part about this recipe is that you can completely customize it for a super-easy treat that takes your coffee to the next level.

This trick added a ton of extra flavor to the foam on top of my coffee. I thought that the honey-sweet taste of Golden Grahams paired really well with coffee, but I definitely want to try it with my other favorite cereals to see which one I like best.