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If cereal was your standard childhood breakfast, you probably learned from a young age that the sugar-sweetened leftover milk was sometimes the best part of eating it. 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 only one extra step 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 overnight. 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 to follow the original recipe and skim milk because that's what I had on hand, but any type of cereal or milk would work. 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 so much 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.

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Notes

Feel free to use any type of milk or coffee that you'd like.

Ingredients

1 cup milk of choice
1 cup Golden Grahams cereal
Coffee

Directions

Start by combining one cup of cereal and one cup of milk in a glass, and refrigerate for a minimum of two hours or up to 24 hours. I placed a spoon on top to help submerge the cereal in the milk, and stirred it occasionally. Once time is up, strain the milk out. Use a milk frother, blender, or hand mixer to whip air into the milk until it's nice and foamy. Use the foam to top your favorite coffee, and enjoy.