This easy corn milk recipe is a great nut-free, dairy-free milk alternative that uses fresh sweet corn and coconut milk as a base. With a pinch of salt, a little vanilla, and maple syrup to taste, it can be sweetened up for a horchata-like flavor or toned down and used as a cream substitute in coffee or other warm drinks.
Either way, this riff off of traditional Vietnamese corn milk (with wayyyy less sugar) is also better for the environment than traditional nut milks, which indirectly require lots of water to produce. (Nuts like almonds need lots of water to grow even just a small volume of the crop, for example.) Try it out and see what you think– it’s fast becoming one of my favorite ways to use fresh sweet corn during the summer and autumn months when you can get it fresh.
Corn milk stays fresh in the fridge for 3-5 days; ideally, freeze it in ice cube trays for use in warm drinks. Cheers!
Enjoy!
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Related: This Gluten-Free Vegan Olive Oil Quickbread is our most popular recipe of all time– with good reason.
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