Chocolate de Maíz (Roasted Corn “Cocoa”)

When my daughter tried Chocolate de Maíz (Roasted Corn “Cocoa”) for the first time this week I had no hopes that she’d like it. Kids are fickle creatures, and knowing what they’ll love or hate is difficult to predict. Amazingly she loved it.

I’m glad she did, because I’m planning to make it often. After all, this is a drink that brings back memories of my own childhood.

Since my mom was a working-mom, weekends were the only time she had for cooking, and Sunday breakfast was always an involved affair. There was always a warm drink with breakfast, and it was usually either Chocolate de Maní (Roasted Peanut “Cocoa”) or Chocolate de Maíz (Roasted Corn “Cocoa”) — you see a pattern there.

Of the two, this one was my favorite, so it made me really happy to find out my daughter loved it too. Try it out, you may find out a new favorite drink.

To make this “cocoa” — it seems we Dominicans call any hot drink “cocoa” — you’ll need gofio (roasted corn sugary powder), which you’ll find is very easy to make at home.

Buen Provecho!

Aunt Clara

Print

Chocolate de Maíz Recipe (Roasted Corn 'Cocoa')

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Chocolate de Maíz Recipe (Roasted Corn 'Cocoa'): Thick, warm, comforting, it is the perfect drink for weekend breakfast, or to cuddle up to on a cold day.

Servings: 6 cups

Author: Clara Gonzalez

Ingredients

• 3 cups of water
• 1/3 cup of brown sugar
• 3 cinnamon sticks
• 1 teaspoon of clove powder
• 6 cups of whole milk
• 1/2 cup of Gofio (Sugary Corn Powder)
• 1/4 teaspoon of freshly-grated nutmeg

Instructions

1. Mix water, sugar, cinnamon and clove powder in a 3 qt-pot [3 lt].
2. Cook over low heat until water has reduced to half.
3. Add milk and gofio. Once the mixture breaks the boil, cook stirring until it thickens a bit (5-7 mins).
4. Remove from the heat, pour into another pot and stir for a minute to cool it down.
5. Serve and sprinkle with nutmeg powder.