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Corn Ponche: recipe illustration
Breakfast

Corn Ponche

A creamy, warm drink made from tender corn, milk, cinnamon and sugar. It's traditionally enjoyed at Christmas and at village festivals, often with dry biscuits.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

361 kcal per serving

Protein
11.9 g
Carbohydrates
54.7 g
Fat
10 g
of which saturated fat
5.8 g
Fiber
2.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Strip the kernels off the cobs with a knife.
  2. Blend the kernels with 250 ml of milk until you get a smooth purée, then pass it through a sieve.
  3. Pour the strained liquid into a saucepan with the remaining milk, the cinnamon and the sugar.
  4. Heat over low heat for 20 minutes, stirring regularly, until slightly thickened.
  5. If needed, dissolve the cornflour in a little cold water and add it to bind.
  6. Remove the cinnamon and serve warm or hot.

Variations and tips

Dessert version. Let it cool and serve cold, sprinkled with ground cinnamon.

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Original Ecomely recipe.