Corn milk
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One of the pleasures of summer is tender and juicy sweet corn. Today I want to offer you an unusual recipe for a refreshing drink based on it. Let's make corn milk!
The idea of making drinks from corn, and “milk” in particular, is far from new. Among vegetarians, raw foodists and fans of a healthy lifestyle, corn milk has long been known as one of the healthy, vitamin-rich options for plant milk. In addition to the undoubted benefits for the body, such milk can not only be consumed as a refreshing drink, but also used to prepare baked goods, add to cereals, soups and smoothies.
In Latin American countries, corn milk has been prepared everywhere for hundreds of years. And in Asia several years ago there was a real “boom” both for corn milk itself and for drinks based on it. There were even legends that corn milk was a miraculous elixir of beauty that should be taken not only internally, but also externally.
But this craze for healthy “milk” from corn never reached Europe. Today I propose to correct this omission and prepare this unusual refreshing drink.
Ингредиенты
"Raw" corn milk:
Sweet corn – 1 cob
Purified water – 250-300 ml (1 cup)
Sugar/honey/syrup – to taste
Cinnamon - to taste
"Boiled" corn milk:
Sweet corn – 1 cob (approximately 200-250 g of grains)
Milk (vegetable/regular) – 500-1200 ml
Cinnamon - to taste
Sugar/honey/syrup – to taste
Salt - 1 pinch (optional)
Рецепт
1. Peel the leaves from the corn cob and use a sharp knife to cut the kernels off the head. It is most convenient to do this in a large and wide container, so the corn kernels will not scatter in all directions. When cutting grains, do not be afraid to grab the thin top layer of the head of cabbage. There is a lot of juice in it, but we will still strain the pulp later.
2. Place the corn kernels in a blender bowl. Next, you can prepare two options for corn milk: raw and boiled.
3. To prepare raw corn milk, cover the grains with good purified water. It must be said that this version of corn milk, although the most useful in terms of vitamins, is also the most specific in taste. Many people do not like this option due to the natural “starchy” taste of corn. This flavor is pronounced in raw milk and almost completely disappears during heat treatment.
4. To prepare boiled corn milk, measure 200 g of corn kernels (about 1 head) and add 500 ml of milk (vegetable for a vegetarian version of the drink or regular).
5. Beat until smooth, 3-4 minutes, gradually increasing speed to maximum.
6. Strain the mixture, separating the milk from the corn cake. Instead of throwing away the cake, you can freeze it in small portions and later add it to the dough when baking cookies, bread, pies and pancakes.
7. Corn milk is ready! You can serve the drink warm as a warming drink, adding a little honey and garnishing with a pinch of ground cinnamon. Or, conversely, cool completely and add ice cubes. Corn milk can be stored in the refrigerator for no more than 48 hours.
8. The taste of boiled corn milk is delicate, sweetish and creamy. True, as is quite expected, it is quite “corny”. You either absolutely love it from the first sip or you don’t. The only way to find out whether this drink is “yours” or not is to try it!