This is the Mayan version of a warm milk drink, and though the combination with corn may sound weird, it's surprisingly good.
It's a hugely popular drink everywhere where the Mayan legacy is still strong, but especially in Brazil, Honduras, Mexico, Guatemala and El Salvador.
I think it's very interesting to find hot sweet drinks that are cocoa-free, and I was willing to try this out just for this detail, but it was actually so yummy to make it worth it even beyond the whole "exploring world cuisine" value.
This drink is great to enjoy in the same context as any hot cocoa you normally have: at a social gathering, in chilly evenings and so on. Enjoy.
Recipe source: Saveur and 196flavors.
Last year: Cherry tomato and spinach bread.
Two years ago: Tiny German pancakes with strawberry filling.
Three years ago: Strawberry, banana and flax seed muffins.
Four years ago: Baby making and no cooking :).
Ingredients (serves 4):
- 5 ears of yellow corn, with kernels shucked (cut) from the cob (300 g)
- 3 cups milk (750 ml)
- 1 cup sugar (200 g)
- 2 cinnamon sticks
- a pinch of salt
- some ground cinnamon to serve (optional)
Puree the corn kernels with a bit of the milk using a hand blender. Mix the remaining milk and the sugar in a small pot, then put it over medium heat. Add the cinnamon sticks and the pinch of salt and keep mixing on low heat for 10 minutes.
Pour into serving cups and top with a little sprinkle of cinnamon, if you want.
It's done, dig in! :)
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