Sipping Sweet Corn Custard - Dan Buettner
This traditionally hot corn drink, called chicheme and typical of the Guanacaste region of Costa Rica, can be made with white or the more traditional purple corn flour or cornmeal. It’s custardy,...
Ingredients
- 1 pound cornmeal
- 3 one-inch pieces of ginger, peeled and sliced
- 4 cups water
- 4 cups vanilla soy, rice, almond, or coconut milk
- 1⁄4 cup granulated sugar
- Ground cinnamon or nutmeg (optional)
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