Chicheme (Vegan style)
A simple latin american dairy free sweet corn drink - so good!
Servings 4 servings
- 1 cup of hominy
- a jar of condensed coconut milk see post
- 3 large cinnamon sticks
- 3 cups of almond milk
- 6 cups of water
- 1 tsp of vanilla extract
- ½ tsp of himalayan pink salt
Rinse the hominy several times in warm water to release some of the lye/lime before finally placing the hominy in a large bowl with water (not the 6 cups) and soak overnight.
The next morning drain off the water and rinse again.
Pour the hominy into a medium size saucepan with the 6 cups of water along with the cinnamon sticks and pink salt then bring to a boil.
Reduce the heat to medium-low, cover the saucepan with the lid and allow to simmer.
Check the saucepan frequently to ensure there is enough water, it should take almost an hour for the hominy to soften and there should be just enough water in the pan to cover the corn.
Once cooked remove the saucepan from the stove then proceed to stir in the almond milk, condensed coconut milk and vanilla extract.
Allow the chicheme to completely cool before refrigerating.
Serve with a dash of nutmeg on top
- Make sure to soak the maize overnight, so it is soft and ready to boil the next day
- Hominy corn is NOT the same as sweet corn and cannot be used as a replica.
- If you don't want to use coconut milk simply use almond milk instead.
- As the drink cools down it may thicken, if it does, it's normal thin it out with milk/water if required.
- You can purchase dried hominy corn from any Asian, Caribbean or Latino grocery store
- Store any leftovers in the refrigerator and consume within 2-3 days
- For best results, once you have made the drink, allow it to completely chill before serving.
Calories: 223kcal | Carbohydrates: 11g | Protein: 3g | Fat: 20g | Saturated Fat: 15g | Sodium: 706mg | Potassium: 187mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 281mg | Iron: 3mg