Corn Milk - The Countryside Aroma
Fresh milk combined with young corn starch yields a super fine, nutty, milky texture with that highly comforting smell of boiled corn. Corn milk can be had warm in the rainy season, but drinking it dashed over ice in sweltering summers delivers devastatingly good taste-impact.
Ingredients for 2 Liters
- Yellow American Corn: 3 ears (Mix half sticky white corn half yellow for more starchiness if skilled)
- White Sticky Corn: 1 ear
- Unsweetened Fresh Milk: 500ml
- Condensed milk: 100ml
- A bundle of fresh pandan leaves
Brewing Silky Corn Milk
De-kernel the ears. Take the cobs and silk and boil them in 1.5 liters of water to extract the natural sweetness. Discard the cobs. Use this broth to blend with the kernels in a high-speed blender until completely smooth. Use a cheesecloth bag to squeeze out only the pure raw corn liquid.
Place this corn juice pot on medium heat. Toss in the pandan leaves. When the mixture is steaming (around 80°C, not violently boiling), immediately add the fresh and condensed milk, stirring gently. Absolutely do not let it reach a rolling boil, as temps over 100°C will denature the milk proteins and clump the corn starch, causing an ugly separation.
Wait for it to cool down, pour into a glass packed heavily with King Ice cubes. You must use ice that smells like absolute nothing (no fridge stench). Clean King ice ensures you savor the full unadulterated sweetness nature's corn milk brings!
| Pro Tip | Use King Ice pure ice cubes for deep cooling, longer melting time, and 100% food safety. Buy directly from our factory or nearest dealers! |
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