I am experimenting with milk alternative again. Earlier this year, I fell in love with hemp milk. Right this moment, as if in a desperate attempt to hold on to summer as tightly as possible, I’m having fun with fresh corn milk.
Corn milk is not at all a new idea. It has been marketed as an alternative to cow’s milk in Asia for a few years now. Corn milk in single-serving aseptic boxes was one of my refrigerator essentials this past summer when I was in Bangkok.Ice cold corn milk, made out of fresh raw corn, is a thing of beauty. With some honey and ground cinnamon added, it tastes almost like Horchata — only fresher and lighter. It can also be added to smoothies and shakes.
All you have to do is get the raw corn kernels off the cobs and puree them in the blender with some water. The mixture then gets strained through a fine mesh sieve or, better, a cheesecloth-lined fine mesh sieve. The milk gets stored in the refrigerator in an airtight container where it stays fresh for 48 hours. (The corn “meat” does not need to be discarded. Sneak it into your cake, muffin, quick bread, and cookie batters. Add it to your meat loaf or meatballs.)
I prefer my corn milk quite thick, so I use 1 cup of fresh spring water per one large ear of sweet corn which yields approximately 1 1/2 cups of corn milk. Adjust the amount of water according to your liking.
Loving Cup turns this raw corn milk into a delicious cocktail!