kiersten3

Ingredientes (Serves 8) 1/2 pound of morocho corn* (substitute with canned hominy or any dried white corn kernel as long as it has not been toasted) 3 liters (3 quarts minus about 1 cup) of milk

1/2 pound of sugar**

1 stick of cinnamon

Instructions The next day, strain the water from the corn and place THE kernels into a deep pot. With a potato masher or other heavy kitchen utensil, smash the kernels a little until they break open. This is important because the starch from the corn will help thicken the api blanco. Or just used canned hominy and do the same.
 * If you do find dried white corn at the store, you must soak the corn the night before you plan to make this recipe. Place it in a deep bowl or pot and cover it completely with water. Leave it soaking all night so the corn will soften.

Add the milk and cinnamon stick and boil until the corn is completely soft. If it becomes too thick, add a little milk. It should be a nice thick drink, but not so thick you need to eat it with a spoon.

Add the sugar and stir, then turn off your stove and allow the drink to thicken for about 5 minutes.

Strain the liquid from the corn. It is the LIQUID you want to keep, not the corn.

Serve hot or cold in a cup. Top with a few black or golden raisins and a little extra dash of cinnamon. .


 * Sweeten to taste (Bolivians like their beverages very very sweet and this recipe reflects that). I like to use dark BROWN sugar instead of white sugar. It gives it a really nice flavor.