Being an Australian, I grew up with the Milk Bar – our version of a corner store. They were the place to go for a milkshake and would sell lollies (candy) by the piece. Now there’s a new kind of Milk Bar – a chain of dessert and bakery restaurants in the U.S. Christina Tosi is the founder and chef behind the menu which includes cakes for any occasion and some cult classics. We visited the West Village store in New York for some of those favourites.
The cereal milk soft-serve was wonderful. Made with milk, cornflakes, brown sugar and a pinch of salt, it was not too sweet – in fact, just like cereal milk! The surrounding cereal crunch was slightly salty and very crunchy.
The compost cookie has been on the menu from the very first day. It’s had good balance of sweet and salty and includes potato chips, pretzels, coffee grounds, oats, graham crackers, chocolate and butterscotch chips.
Last, but not least, the crack pie. The crust is made from toasted oat and surrounds a rich and gooey butter filling – what’s not to like? It was amazing!
The Momofuku Milk Bar cookbook by Christina Tosi includes all the favourites. You can also find some of the recipes here or you can have your favourites shipped, even internationally!
michelle picker cooks 