My contribution is a candy striped happy accident of my inability to make decisions in general, or to choose just one type of cereal (froot loops, coco pops and cornflakes) to make cereal milk popsicles.
Cereal milk has always been close to my heart and at the risk of disclosing way too much, as a kid I would save my coco pops infused milk from breakfast in the fridge for an after school treat. Genius or gross (you decide), these popsicles are simply the very natural (and don't worry - much more sanitary) progression of 7 year old Erika's brilliance nudged by a bit of Christina Tosi encouragement that this is now perfectly acceptable. And lemme tell you, 27 year old Erika hasn't looked back since.
Cereal Milk Neapolitan Popsicles
Adapted from Momofuku Milk Bar Cookbook's cereal milk and crunch
1 cup Milk
1/2 cup Pure Cream
1 cup Cereal
40g Raw Sugar
Pinch of Salt
In a saucepan place 1/2 cup each of milk, cream and cereal. Set aside to infuse for about 20 mins then add remaining half cup of milk, sugar and salt and start heating very slowly. Gently stir until the sugar has dissolved.
When your milk mixture starts to boil, take off the heat and strain to separate any solid cereal bits. You can gently squeeze milk out of the cereal by pushing down on it with a spoon but be careful not to pass any bits through the sieve.
Pour milk into a popsicle mould, adding sticks when it is half set so that they don't drown.
If you are going for the neapolitan effect, freeze each layer before adding another. Also, make sure you are cooling down your milk mixture before pouring it over another layer so that it doesn't melt together.
20g Butter, melted
1 tsp Raw Sugar
1 tsp Coconut Milk Powder
Pinch of Salt
Preheat oven to 100°C and line a baking tray with greaseproof paper.
Mix together all dry ingredients then pour over butter and mix until all granules are covered.
Spread out on the baking tray and bake for 10-15 mins until crunchy and clumped together.
Cool completely and sprinkle over slightly defrosted popsicle.