{"id":43958,"date":"2022-09-15T08:16:16","date_gmt":"2022-09-15T12:16:16","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=43958"},"modified":"2023-11-14T05:35:18","modified_gmt":"2023-11-14T10:35:18","slug":"corn-cappuccino","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/corn-cappuccino\/","title":{"rendered":"Corn Cappuccino"},"content":{"rendered":"

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.<\/p>\n

\"2<\/p>\n

The other night, we were watching This Hour Has 22 Minutes<\/a>. It\u2019s been one of my favourite shows for well over 20 years now, and quickly became my one of my husband\u2019s, too - once he knew about it!<\/p>\n

... And by \u201conce he knew about it\u201d, I mean \u201cAfter he had to figure out VPN stuff, after years of me whining about missing CBC comedies while living in the USA.\u201d<\/p>\n

Thankfully, we\u2019re home in Canada now, and my shows are a lot easier to come by!<\/p>\n

Anyway.<\/p>\n

It was a long awaited return, especially with the WILD season of political and other news that we\u2019ve all had to endure without them. <\/p>\n

After a lot of laughs - and way too much time wondering EXACTLY what $8000 worth of confetti would even look like - they did a skit about Starbucks.<\/p>\n

Satirizing seasonal drinks in general, it featured the \u201cCorn-on-the-Cob-uccino\u201d.<\/p>\n

I laughed... then I looked over at my husband - \u201cKing of the Corn Freaks\u201d - knowing damn well that he\u2019d be ALL OVER such a concoction.<\/p><\/div>\n

We\u2019ve been making a few drinks inspired by (well, completely knocked off of..) Starbuck\u2019s Fall menu lately:<\/p>\n

Apple Crisp Macchiato<\/a>
\nPumpkin Chai Latte<\/a>
\nPumpkin Spice Latte<\/a><\/p>\n

... so why not make one based off a 22 Minutes gag about the same? <\/p>\n

Hell, I have a (not gluten free) cake recipe - French Martini Upside Down Cake<\/a> - that was inspired by Jann Arden and a trippy talking pineapple, so... stranger things have happened.<\/p>\n

I thought about that Apple Crisp Macchiato, and how with a bit of tweaking, I could make a hybrid out of like... atol de elote.<\/p>\n

It\u2019s a popular hot corn beverage in South America, with many regional versions - I included my recipe for it in my corn cookbook, Maize Craze: Spectacular Sweet Corn Recipes.<\/a><\/p>\n

Sure, it was meant as a joke but ... It could actually work. I was pretty sure that I could make a corn based coffee drink that my husband would love... and here we are!\n<\/p><\/div>\n

\"2<\/p>\n

\n

The Result<\/h4>\n

This is a very rich, fairly thick coffee drink. Warm, satisfying, and weirdly? It just works.<\/p>\n

Not super surprising, I guess - corn works well in desserts - like my Sweet Corn Ice Cream<\/a>, and Sweet Corn Panna Cotta<\/a> ... so why not in a sweet coffee drink?<\/p>\n

Right from the time the corn was simmering with the cinnamon, it smelled like sweet baked goods, and that carried through to the finished drink.<\/p>\n

It was fun, different, and enjoyable. <\/p>\n

... I did skip the \u201cwhipped salted butter\u201d topping, though!<\/p>\n

It\u2019s probably not going to make it into regular rotation, but we\u2019re definitely glad we tried it!\n<\/p><\/div>\n

\"A<\/p>\n

\n

Ingredients<\/h2>\n

This recipe uses only a few ingredients, all of which are super simple and should be available at any grocery store.<\/p>\n

I have a few notes for you:<\/p>\n

Fresh Sweet Corn<\/h4>\n

As with most of my recipes, I decided to use fresh ears of local sweet corn when designing this one. Luckily, we\u2019re still catching the last bit of the season, so it wasn\u2019t hard to get!<\/p>\n

Not only do I use the kernels in the drink, but the cobs give a nice opportunity for garnish... just maybe in a more dainty form than was shown on 22 Minutes!<\/p>\n

Want to make these off season - maybe for Thanksgiving Dinner?<\/p>\n

You\u2019ll have to skip the garnish, but you can use about 1 \u00bc- 1 \u00bd cups of frozen corn kernels. Just thaw and drain them well before using!<\/p>\n

Milk<\/h4>\n

We used unsweetened almond milk for this, as that\u2019s what we have on hand.<\/p>\n

It would also work well with normal milk - the higher milk fat, the better - or with any of the plant based alternative milks. <\/p>\n

I think it would be especially nice - and rich - with oat milk.<\/p><\/div>\n

\"A<\/p>\n

\n

Coffee<\/h4>\n

While it\u2019s not something we tend to have on hand, I decided to make this with a Blonde Roast Coffee<\/a>, mostly for aesthetics. I also didn\u2019t want the coffee flavour to overpower the corn, just... work with it.<\/p>\n

That said, a darker roast will work fine - it just may cover up some of the corn flavour.<\/p>\n

Whichever you use, just be sure to brew it pretty strong - espresso strength, if possible.<\/p>\n

Everything Else<\/h4>\n

Rounding out the recipe, you\u2019ll need:<\/p>\n

Granulated sugar
\nCinnamon stick
\nSalt
\nGround cinnamon, optional\n<\/p><\/div>\n

\"A<\/p>\n

\n

Equipment<\/h2>\n

If you happen to own an espresso maker, awesome. If not, no big deal - just brew the coffee as strong as possible.<\/p>\n

I do recommend having a Milk Frother<\/a>, as that\u2019s the best way to get the foam going.<\/p>\n

They\u2019re cheap and a lot of fun - I\u2019ve been using them to make fancy coffee drinks, but ALSO to mix up vinaigrette dressings for our Salads<\/a>.<\/p>\n

It\u2019s a handy little thing - an immersion blender would also work, though.<\/p>\n

Aside from that, you\u2019ll want mugs to serve the drinks in.<\/p>\n

I like to use 14 oz Glass Coffee Mugs<\/a>, but really... any coffee mug will do.<\/p>\n

14 fl oz is a good size to aim for, though - it\u2019s big enough to allow room for the foam!<\/p><\/div>\n

\"2<\/p>\n

\n

How to Make Sweet Corn Cappuccino<\/h2>\n

The full recipe is in the recipe card at the end of this post, this is a pictorial walk through.<\/i><\/p>\n

Carefully cut the kernels off corn cobs. <\/p>\n

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.<\/p><\/div>\n

\"A<\/p>\n

Transfer corn puree to a medium sized pot, along with the remaining milk. Bring just to a boil, stirring frequently. Remove from heat.<\/p>\n

\"Milk<\/p>\n

Strain corn mixture through a wire sieve, into a clean bowl. <\/p>\n

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. <\/p><\/div>\n

\"An<\/p>\n

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. <\/p>\n

Use a use a milk frother to froth the corn milk mixture as much as you\u2019d like.<\/p>\n

\"A<\/p>\n

Divide hot coffee between 2 mugs,<\/p>\n

Pour frothed corn milk into each mug.<\/p>\n

Garnish with a sprinkling of ground cinnamon, serve immediately.<\/p><\/div>\n

\"A<\/p>\n

\n\"Cover<\/p>\n

If you\u2019re a a fan of fresh sweet corn, you should definitely treat yourself to a copy of my corn cookbook, \"Maize Craze: Spectacular Sweet Corn Recipes\". <\/p>\n

While this particular recipe is not in the book, there are a few beverages - hot and cold - along with many tasty recipes for breakfasts, sides, main dishes, and even desserts.<\/p>\n

The book is available through Amazon<\/a>, as well as through most major booksellers.<\/i><\/div>\n

\n

More Gluten Free Corn Recipes<\/h2>\n

Looking for more ways to use fresh corn on the cob? Here are some more ideas for you!<\/p>\n

Canning - Sweet Corn Relish<\/a>
\nCorn Salsa for Canning<\/a>
\nCorn Salsa Verde for Canning<\/a>
\nHearty Corn & Black Bean Soup<\/a>
\nHow to Cook Corn on the Cob<\/a>
\nMarie's Low Country Boil<\/a>
\nQuick Sweet Corn Soda<\/a>
\nRoasted Corn Chowder<\/a>
\nRoasted Corn & Potato Salad<\/a>
\nSweet Corn Ice Cream<\/a>
\nSweet Corn Panna Cotta<\/a>\n<\/div>\n

\"2<\/p>\n

\n

Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing this post on social media!\n<\/p><\/div>\n

\"2<\/p>\n

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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Corn Cappuccino<\/h2>\n
<\/div>\n
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.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Beverage<\/span><\/div>
Cuisine: <\/span>Canadian<\/span><\/div>
Diet: <\/span>Gluten Free<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>254<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>