Colombian Mazamorra

Ingredients

• 1 Tasse Dried white corn kernels
• 6 Tassen Water
• 4 Tassen Whole milk
• 1/2 Tasse Panela (grated or chopped)
• 1/4 TL Salt
• 1 Stange Cinnamon stick
• 1/2 TL Vanilla extract
• Zusätzlich Extra grated panela or cinnamon for serving

Instructions

1. Soak the dried corn kernels in enough water overnight.
2. The next day, drain the soaking water and rinse the corn kernels thoroughly.
3. Bring the corn kernels with 6 cups of fresh water to a boil in a large pot. Reduce heat and simmer for about 60-75 minutes, or until the corn kernels are tender.
4. Add the milk, panela, salt, and cinnamon stick. Stir well and continue to simmer for another 15-20 minutes, stirring occasionally, until the mixture has slightly thickened.
5. Remove the cinnamon stick and stir in the vanilla extract.
6. Serve the Mazamorra warm, optionally sprinkled with a little grated panela or cinnamon.

Nutrition