Sipping Sweet Corn Custard

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.