Ever since I read about David Chang’s cereal milk in September’s Elle, I’ve been dying to give the kids’ milk and cookies a makeover.

David Chang is the owner of Momofuku Milk Bar in New York. I love how his mind works. Besides his cereal milk infused with corn flakes, he sells fanciful flavors of soft-serve ice cream like Cap’n Crunch, Lucky Charms, and Fruity Pebbles. The cereal milk seems easy enough to make; Martha showed us exactly how to do it a few years ago. For the more adventuresome out there, these are the simplest instructions I’ve found for making the cereal milk ice cream.

Growing up, my mom made sure our house was a no-sugar-cereal-zone. Predictably, as soon as I moved away to college and started buying my own food, Apple Jacks were a staple in my diet. : ) Does cold cereal conjure of any memories of your own?