| Prep: 5 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 167 | 4g | 0.5g | 32g |
| sugars | fibre | protein | salt |
| 13g | 3g | 4g | 0.3g |
Why I Love Colombian Vegan Colada de Maíz with Plant-Based Milk
When I first encountered Vegan Colada de Maíz with Plant-Based Milk, I was immediately drawn to its comforting and warm appeal. The layers of flavor, from the earthiness of the corn to the fragrant spices, meld together in a way that feels both exotic and heartwarmingly familiar. This recipe connects the rustic traditions of Colombian cuisine with the modern, health-conscious twist of using plant-based milk. It’s a dish that resonates deeply with my own culinary journey and heritage.
The Heart of the Recipe
What sets this Vegan Colada de Maíz with Plant-Based Milk apart is its star ingredient: the humble corn kernel. Corn has been a staple in many cultures, but in this recipe, its role is elevated to something special. Slow-cooked until tender, the corn forms the backbone of this creamy beverage, embodying a sense of nostalgia while also offering a fresh, plant-based perspective.
The use of plant-based milk not only makes this dish accessible to vegans and those with dietary restrictions, but it also adds an interesting dimension of flavor. Whether you choose almond, soy, or oat milk, each brings its own subtle undertones, enhancing the corn’s sweetness and the spices’ warmth. The result is a rich, creamy delight that’s both indulgent and wholesome.
A Symphony of Spices
One of the reasons I love this recipe is the delicate balance of spices. Ground cinnamon, cloves, and nutmeg work in harmony to create a fragrant medley that elevates the simple ingredients. This spice profile is reminiscent of other global favorites like chai or spiced rice pudding, making it both unique and familiar at the same time.
For an extra special touch, I like to finish the dish with shredded coconut and an additional sprinkle of ground cinnamon. This not only adds a delightful texture but also creates a visual appeal that’s hard to resist. If you’re looking to pair it with a meal, consider serving it alongside other spiced dishes like Mexican horchata or even a savory Japanese sweet potato soup. The sweet and spiced flavors will complement each other beautifully, creating a well-rounded dining experience.
Inspiration for this dish can be credited to celebrated Colombian chef, Leonor Espinosa, known for her dedication to preserving traditional Colombian ingredients and recipes. Her approach to cuisine is all about respect for local ingredients and culinary heritage, something I deeply resonate with and aim to embody in my own recipes.
Ultimately, this Vegan Colada de Maíz with Plant-Based Milk is a testament to how traditional recipes can be adapted to suit modern palates without losing their authentic charm. It’s a dish that bridges cultures, honors history, and tastes absolutely divine. Give it a try, and let it transport you to a world where every sip is a celebration of flavor and tradition.
What You’ll Need
- 1 cup dry corn kernels (hominy or white corn)
- 4 cups water
- 4 cups unsweetened plant-based milk (almond, soy, or oat milk)
- 1/2 cup sugar (adjust to taste)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional, for garnish)
- Ground cinnamon (optional, for garnish)
Method
Step One
Rinse the dry corn kernels thoroughly under cold water. Place them in a large pot with 4 cups of water.
Step Two
Bring the water to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let the corn kernels simmer uncovered for about 1.5 to 2 hours, or until they are tender. Add more water if needed to keep the kernels covered.
Step Three
Once the corn kernels are tender, drain the excess water and return the kernels to the pot.
Step Four
Add the unsweetened plant-based milk to the pot with the cooked corn kernels. Stir well to combine.
Step Five
Add the sugar, ground cinnamon, ground cloves, ground nutmeg, and salt to the pot. Stir until the sugar is dissolved and the spices are evenly distributed.
Step Six
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the mixture from sticking to the bottom of the pot. Let it simmer for about 15-20 minutes or until the mixture thickens to your desired consistency.
Step Seven
Remove the pot from the heat. Stir in the vanilla extract.
Step Eight
Serve the Vegan Colada de Maíz hot or warm. If desired, garnish with shredded coconut and a sprinkle of ground cinnamon.
Step Nine
Enjoy your delicious and comforting Vegan Colada de Maíz with plant-based milk!
