momofuku milk bar exam no. 6 {cereal milk™ white ruskie}

whiteruskie1 While I'm not a coffee drinker, I do love the smell and taste of coffee... the caffeine just gives me too much of the jitters. When coffee is incorporated into a dessert, however, I am always game. Coffee ice cream, tiramisu, my favorite chocolate cake even has coffee in the batter. This Momofuku Milk Bar recipe bridges that gap between coffee drink and coffee dessert. It's just such a desperate people pleaser that I had to show it some buzz-love.


Momofuku Milk Bar's Cereal Milk™ White Ruskie is a twist on The Dude's favorite drink, the White Russian. It incorporates an ice cream base made from Momofuku Milk Bar's own concoction, cereal milk, and spikes it with vodka and Kahlua... this one's for not for the kiddies, folks. Although I have to say that my first experience drinking alcohol was with an accidentally spiked piña colada at the age of 9, and I turned out just fine.


I've never had a White Russian before and I'm not sure what I was expecting, but I found this drink to be very sweet... a little too sweet and rich for me. But if you like drinking boozy custards, have at it! Maybe I can use the leftovers to make a nice cereal milk milkshake... hmm



This is certainly one of the easiest recipes in the Momofuku Milk Bar cookbook, minimal oven time and only a handful of ingredients... but I think I'll stick to the cookies and cakes from now on. I just miss them too much.


cereal milk™ white ruskie serves 2
  • 1 cup (200g, ¼ recipe) Cereal Milk Ice Cream base, not frozen
  • 2 teaspoons (4g) freeze-dried corn powder
  • 3 tablespoons (42g) Kahlùa
  • 3 tablespoons (42g) vodka
You don’t have to be a mixologist to bang this girl out. Whisk together the ice cream base, corn powder, Kahlùa, and vodka in a small pitcher or bowl. Pour into two ice-filled glasses. Or, if you’ve got the mixology gear, pour into a cocktail shaker filled with ice, cover, and shake until the shaker is frosty. Strain into two old-fashioned glassed filled with ice. 
Note: Again, remember you can make the freeze-dried corn powder by grinding freeze-dried corn found on Amazon, Just Tomatoes, or Momofuku Milk Bar. And make sure to use the leftovers to make Momofuku Milk Bar Exam no. 4!
Cereal Milk Ice Cream base makes about 800g (1 quart)
  • 1 ½ gelatin sheets [can substitute: ¾ teaspoons powdered gelatin]
  • 1 recipe Cereal Milk, recipe follows
  • 2 teaspoons (4g) freeze-dried corn powder
  • 2 tablespoons (30g) light brown sugar, tightly packed
  • ¼ teaspoon (1g) kosher salt
  • ¼ cup (29g) milk powder
  • 2 tablespoons (50g) glucose [can substitute: 1 tablespoon (18g) corn syrup] 
(1) Bloom the gelatin. (2) Warm a little bit of the cereal milk and whisk in the gelatin to dissolve. Whisk in the remaining cereal milk, the corn powder, brown sugar, salt, milk powder, and glucose until everything is fully dissolved and incorporated. [Stop here for the Cereal Milk™ White Ruskie recipe] (3) Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturer’s instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
Cereal Milk™ makes about 645g (2 ½ cups); serves 4 
  • 2 ¾ cups (100g) cornflakes
  • 3 ¾ cups (825g) cold milk
  • 2 tablespoons (30g) light brown sugar, tightly packed
  • ¼ teaspoon (1g) kosher salt
(1) Heat the oven to 300° F. (2) Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely. (3) Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature. (4) Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve. (We compost the cornflake remains or take them home to our dogs!) (5) Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.