Corn Cappuccino
Corn Cappuccino started out as a joke on This Hour Has 22 Minutes ... but turned out to make a legitimately tasty drink! Here's how we did it.
Servings: 2 Servings
Calories: 254kcal
Equipment
- Milk frother
Ingredients
- 2 ears Fresh sweet corn husks removed
- 1 ½ cups Milk
- 2-3 tablespoon Granulated sugar
- 1 Cinnamon stick
- Pinch salt
- 1 ½ cup Blonde roast coffee strong
- Ground cinnamon optional
Instructions
- Carefully cut the kernels corn cobs. Place corn kernels in a blender or food processor, along with about half of the milk. Process until corn is very smooth - around 2 minutes.
- Transfer corn puree to a medium sized pot, along with the remaining milk. Bring just to a boil, stirring frequently. Remove from heat.
- Strain corn mixture through a wire sieve, into a clean bowl.
- Rinse pot and sieve out with cool water. Line sieve with at least 3 layers of cheesecloth, strain corn liquid through cheesecloth, back into the pot.
- Add sugar, cinnamon stick, and salt to corn liquid, stir until well combined. Bring back to almost a boil, turn heat down and allow to simmer for 5 minutes, stirring frequently.
- Use a use a milk frother to froth the corn milk mixture as much as you’d like.
- Divide hot coffee between 2 mugs,
- Pour frothed corn milk into each mug.
- Garnish with a sprinkling of ground cinnamon, serve immediately.
Nutrition
Calories: 254kcal | Carbohydrates: 42g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 108mg | Potassium: 729mg | Fiber: 3g | Sugar: 26g | Vitamin A: 470IU | Vitamin C: 7mg | Calcium: 248mg | Iron: 1mg