Corn milk
8 servings
20 minutes
Corn milk is a warm and aromatic drink from the depths of Latin American cuisine. It embodies the coziness of home, combining the sweetness of fresh corn, the creaminess of milk, and spicy notes of cinnamon. Historically, such drinks were made in regions where corn was a staple food, turning it into not just a nutritious product but also a source of comfort. Its taste is delicate and sweet with subtle vanilla-spice undertones that perfectly complement its warming effect. Served hot, it is ideal for winter evenings or simply when one craves comfort. It is especially valued for its rich texture and natural sweetness, while a pinch of salt enhances the depth of flavor. Perfectly pairs with baked goods or can be enjoyed on its own to savor the moment.
1
Remove the kernels from the corn cobs, place them in a blender, add 110 ml of milk, and blend until almost smooth for two to three minutes.
- Corn on the cob: 5 piece
- Milk: 700 ml
2
Pour the corn puree into a pot, add the remaining milk, sugar, and long cinnamon sticks (about seven centimeters), a pinch of salt, mix well, and bring to a boil over medium-high heat while stirring continuously.
- Milk: 700 ml
- Sugar: 190 g
- Cinnamon sticks: 2 pieces
- Coarse salt: pinch
3
Reduce the heat and cook the corn in milk for another fifteen minutes, stirring continuously. Pour the milk into cups and serve hot.
