Recipe by Aunt Clara
This was a very old recipe request that just came back to light again. It looks great. The recipe comes from the Dominican Republic and was originally published at http://www.dominicancooking.com . Cook time & chill time are combined.
Top Review by Mandee M
This is probably one of the few drinks that I can stand from Latin/South/Central American cooking. One thing that I have noticed is that if you use a milk substitute or a lower fat content milk it does not thicken as well. Also, the corn flavor often comes out stronger if you take the corn off of the cob, but put the whole thing, the cob and the kernels into the pot. Since you strain it out, it doesn't matter that it is in smaller pieces, just use a smaller gauged strainer or use a cheese cloth to pass the liquid through.
- 4 cups whole milk
- 4 ears corn
- 1⁄2 cup sugar
- 2 cups coconut milk
- 1 teaspoon vanilla
- 1 pinch salt
- 4 cinnamon sticks
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup water
Directions See How It's Made
- Scrape off the grains from the cobs using a knife.
- Mix all the ingredients (except the cinnamon powder) and blend.
- Pass the mixture through a strain and reserve (it should have a milky consistency).
- Put it in a pot and cook at medium heat, stirring constantly to avoid sticking.
- When it becomes thick turn off the heat.
- Serve immediately in small bowls sprinkling the top with the cinnamon powder.
- Let cool to room temperature, then put it in the refrigerator for 15 minutes before serving.