Some days, you're all "Oh, I love eating organic and stuff. Let's go to Whole Foods and get our gluten-free on!"
But other days, you're like "eff everything and everyone. All I feel like doing is mainlining some candy corn."
Okay, so maybe that exact thing has never happened to you. But it has happened to me. And there is no quicker or more enjoyable way to mainline that candy corn sugary goodness straight to your system than via candy corn milk. So in case you ever have felt this way, or ever do in the future, here's an extremely useful recipe for Candy Corn Milk to keep at the ready.
The idea formed in this way. At Momofuku, they've built a brand around what to many of us is a byproduct (albeit a delicious one): cereal milk. So I found myself thinking, when faced with half a bag of candy corn left over after I made a spectacular pie which will be featured soon on Serious Eats...
CakeSpy to self: "Why don't I make this into Candy Corn Milk?"
Self back to CakeSpy: "Fantastic idea! Let's do it!"
I treated the official Cereal Milk (tm) recipe as my North Star when creating this recipe. I didn't toast the candy corn (don't be stupid! It would melt!) but I did the steeping and straining as specified in the recipe. Then, I transferred the mixture to jars, so I could readily reach for candy corn milk any time I was feeling low. This stuff has enough sugar to give you pep even on the most Monday of Mondays, or any otherwise somewhat low energy or gloomy day. So it's a perfect fall food!
If you're feeling naughty and know something about cocktails, I suppose it might make a nice addition to a Halloween drink. But I don't know so much, so I guess I will just drink it straight. If you were so inclined, I believe this recipe could rock your sugary world if you used it as your milk to put on cereal, or served it alongside a bowl of creamed candy corn.
Why don't you join me?
Candy Corn Milk - adapted from Momofuku's Cereal Milk (tm)
- 1 cup candy corn
- 2 cups cold milk
- 1/8 tsp salt
Bowls, and a fine mesh seive or strainer, and jars or a jug to store the finished milk
Note: As with cereal milk (tm), taste your candy corn milk after you make it. if you want it a little sweeter, add some brown sugar. if you want it more mellow, add a splash of fresh milk and a pinch of salt.
Place the candy corn in a bowl. Pour the milk right on top.
Let steep for 20 minutes at room temperature. The milk will start to change color.
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 toward the end of the straining process. 
Use the back of a spoon or spatula to get all the tasty thick gooey milk out. Don't be too forceful, because you don't want to jam the melty candy corn bits into your strainer (big pain to clean out).
Give it a whisk, adding the salt at this point. Store in a pitcher or in mason jars (that's what I did), refrigerated, for up to a week.
Note: this recipe also works with mellowcreme pumpkins.