Corn Cream Latte
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This Corn Cream Latte combines creamy, sweet corn milk with the bitterness of coffee and salted cream on top. It makes a great refreshing drink to enjoy on a busy day.
Have you ever tried corn flavor in drinks before? Corn drinks are something that has only been popular in recent years. The idea may be foreign at first. But once you get used to it, it just grows on you somehow.
So, give this Corn Cream Latte a try next time you have extra corn lying around and are not sure about what to do with it, you may end up with a new favorite drink.
Components
- Corn milk. It is made by blending corn, milk, and sweetened condensed milk. It is slightly sweet, creamy, and tastes corny.
- Coffee or espresso. It adds bitterness and balances the sweetness of the corn milk.
- Salted cream. Cream on top of the drink with the right blend of sweet and salty.
Ingredients
- Coffee or espresso. Use strong coffee or espresso in this latte.
- Corn kernels. I used canned corn kernels for convenience. You can also make the corn milk using fresh corn kernels. Make sure to boil the fresh corn kernels in milk until soft and cooked.
- Milk. Any kind of milk can be used.
- Sweetened condensed milk. Adds sweetness. You can adjust the amount to suit your preference.
- Heavy whipping cream. To make the salted cream for the topping.
- Sea salt. Adds saltiness to the salted cream topping. This ingredient is optional and you can omit the salt if you want sweet cream topping.
How to Make Corn Milk
- Blend the corn with milk and condensed milk until smooth.
- Cook the mixture and bring to a boil. Turn off the heat and let it cool completely to infuse the corn flavor. This step is optional. It allows the milk to absorb the corn flavor, leading to a richer and more complex taste. If you use fresh corn kernels, make sure to boil them in milk until they are soft and cooked.
- Strain the mixture through a fine mesh sieve or cheesecloth to remove the solids.
Can You Freeze Corn Milk?
Yes, you can freeze corn milk. To do so, pour it into an airtight container or freezer-safe bag, leaving some space for expansion. It’s best to use it within 1-2 months for optimal flavor and texture. Thaw it in the refrigerator and give it a good shake or stir before using, as separation may occur.
How to Make Corn Cream Latte
- Make corn milk.
- Make salted cream by whipping the heavy cream, corn milk, condensed milk, and sea salt until slightly thickened.
- Assemble: Add ice cubes, corn milk, and coffee into a serving glass. Top with salted cream.
More Coffee Recipes
Ingredients
- 1/4 cup (60 ml) strong coffee or espresso
- Ice cubes
Corn Milk
- 1 cup (240 ml) milk
- 1/2 cup (85 gr) canned corn kernels
- 2 tbsp (30 ml) sweetened condensed milk
Salted Cream
- 3 tbsp (45 ml) heavy whipping cream
- 2 tbsp (30 ml) corn milk
- 1 tbsp (15 ml) sweetened condensed milk
- A pinch of sea salt
Instructions
Corn Milk
- Blend milk, corn, and condensed milk in a blender until smooth.
- Transfer to a saucepan and bring to a simmer. Turn off the heat and let the mixture cool completely. This step is optional. It allows the milk to absorb the corn flavor, leading to a richer and more complex taste.
- Strain the milk and press down on the corn to squeeze out as much milk as possible. Discard the solid.
Cream
- In a small glass, add heavy whipping cream, corn milk, and condensed milk. Whip with a milk frother or small whisk until slightly thickened. Set aside.
Assemble
- Grab a serving glass. Add ice cubes, 2/3 cup (160 ml) corn milk, and coffee. Top with cream.
Interesting combo! Love how creamy this is!