Atol Llanero (Creamy Sweet Corn Drink)
A traditional, hearty beverage from the Colombian Plains made with tender white corn, milk, and unrefined cane sugar. Serve hot or cold.
Ingredientes
- 1 lb Threshed White Corn (Maíz Trillado or Dried Hominy)
- Water (Enough to cover the corn generously for boiling)
- ½ block Panela (Unrefined Cane Sugar, grated or shaved. Substitute: Dark brown sugar or piloncillo)
- 4 cups Whole Milk.
Preparación paso a paso
- Rinse the Maíz Trillado thoroughly under cold water. Place it in a large pot (or pressure cooker to save time).
- Add enough water to cover the corn by at least 2 inches. Bring to a boil, then reduce heat to a simmer. Cook for approximately 1 hour (or until the corn is very tender and has absorbed most of the water) (Chef's Tip: If using a pressure cooker, this step will take about 30-40 minutes. You want the kernels to be soft enough to chew easily.)
- Once the corn is tender, remove from heat and let it cool slightly. The residual cooking liquid should be thick and starchy.
- Stir in the grated Panela and the milk. Mix vigorously until the panela dissolves completely and the mixture turns a creamy, light caramel color.
- Ladle into mugs. You can serve this immediately hot, or refrigerate it to serve ice cold. Ensure each serving gets a generous amount of corn kernels.
Datos Curiosos
- Look for "Peto" or "Maíz para Mazamorra" in Latin markets.
- In Colombia, we use Maíz Trillado (threshed corn), which removes the husk but keeps the kernel. In the US/Europe, the closest substitute is Dried White Hominy. Do not use sweet corn or cornmeal; the texture will be incorrect.