Corn milk with vegan cheese foam
I often snap up corn milk as a refreshing bevvie when I'm in Thailand. There it's typically made with soy milk, but here I've used oat. You can use any non dairy milk, but ideally it will be a creamy, fatty one (hence my suggestion to use Oatly Barista). Cheese foam is a Taiwanese invention made to add a velvetty crown to iced teas (with or without boba), but it works equally well on many other iced drinks such as this one (and yes, even iced lattes).
Servings: 5 glasses
Equipment
- Blender
- hand mixer
Ingredients
Corn milk
- 225 grams frozen corn 1 ¾ cup
- 500 millilitres water
- 325 grams oatly barista 300 millilitres
- Slightly heaped ¼ teaspoon salt
- 2 tablespoons granulated sugar 30 grams
Whipped cream cheese foam
- 40 grams vegan Philadelphia cream cheese
- 60 millilitres Oatly or elmlea whipping cream
- 30 millilitres Oatly barista
- 2 teaspoons sugar
- 1 pinch salt
Instructions
To make corn milk
- Boil the corn in the water for 5 minutes. Tip everything into a blender, along with the remaining ingredients, and blend.
- To strain the milk, you can either use a very fine mesh sieve or some kind of fabric that is porous enough to catch sediment and allow mostly only liquid through (muslin cloth, nut milk bags, or even the foot of clean pantyhose/thin tights can work).
- Strain using the mechanism of your choice, pressing the corn sludge to extract as much liquid as possible. You should end up with around 800 millilitres of milk.
- Add the now strained milk back to saucepan and bring to the boil (this will aid in a smoother, richer drink by ensuring the starches are cooked through). Knock heat down to a low simmer for 3-5 minutes.
- Allow the milk to cool to room temperature and then refrigerate until ready to use.
To make cheese foam
- Whip cream cheese with a hand blender. Add remaining ingredients and whip until a little set (but still runny).
- Pour on top of iced teas or milky drinks, or just eat it with a spoon because it's moreish as hell.
Per glass
- Fill glass with ice, add approximately 160 millilitres corn milk, and then top with 3 tablespoons of cream cheese foam.
Notes
The serving size here is relatively small because I like a lot of ice. Cut back on the ice if you'd like, but in doing so you'll have fewer servings of milk.