Sipping Sweet Corn Custard

allergy friendly blue zones coconut milk dairy free gluten free hot beverage nut milks seed milks vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe from The Blue Zone´s Kitchen cookbook.

A traditional drink from one of the 7 blue zones, Nicoya Costa Rica. It´s custardy, creamy, and smooth with a hint of spice from the ginger. Nicoyan´s enjoy this as a hot beverage on cold days and a refreshing drink on hot days, you can also make an eat this as a soup. It´s taste and consistency are very similar to a sweet corn chowder. Enjoy!

INGREDIENTS

  • 1 lb. cornmeal
  • 3 one-inch pieces of ginger, peeled and sliced
  • 4 cups water
  • 4 cups vanilla almond milk, coconut milk, or other plant-base milk made with the NutraMilk
  • ¼ cup granulated sugar or sugar substitute
  • ground cinnamon or nutmeg (optional)

For coconut milk from dehydrated coconut (yields 6 cups)

  • 2 cups (160g) of unsweetened dried coconut
  • 1 ½ quarts (6 cups) of water

INSTRUCTIONS

  • First, start by making coconut milk from dehydrated coconut
    • Place the unsweetened dried coconut in the NutraMilk container.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Open the container lid and add 1 cup of water. Replace lid.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Repeat this step for each cup of water, until you have used all 6 cups.
    • Press Mix (do not change the default time)
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

*you can use more or less water depending on how full-bodied you want the milk to be.

  • In a saucepan, bring all ingredients to a boil, then reduce heat immediately to low.
  • Simmer for 20 minutes, stirring occasionally as the liquid thickens. Add more milk if you prefer a thinner consistency.
  • Remove ginger pieces before serving.
  • Serve hot or wait for it to cool down and enjoy over ice.



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