While I was making corn tamales (uchepos) for lunch for Vanessa and Tara, I recalled a story that my mother told me about my childhood. I was talking to my mother about the different kind of plant-based milks, because we were discussing the health issues regarding dairy products. She reminded me of what many women did in my home country of Mexico.
Years ago, when mothers in Mexico had a child and could not produce enough milk to feed the baby, they would use corn milk to supplement their diet. They would mash the corn and as they did that the juice of the corn would drip out and it looked like milk. They would boil it and it would transform into a thick and creamy consistency. The mothers would spoon feed this to the babies and not only was it nutritious, but it tasted great! So….Vanessa became inspired! In the name of not throwing food away and curiosity, I put it in a pot and boiled it just like the mothers of Mexico had done all those years ago and it turned into this sweet cream, similar to a pudding texture. Tara quickly Googled corn milk and found a recipe suggesting that cinnamon and honey be added to the cream. Well, that’s all Vanessa needed to hear. She ran to the pantry and came back with cinnamon and honey in hand. What then happened was magic. The cinnamon flavored corn pudding was so delectable. We all stood there licking our spoons in amazement that something so simple, and honestly so healthy, could taste so delicious.
This little discovery, spurred by my mother’s simple story, has turned into quite a find. We are going to continue experimenting with the mixture, using it in vegan ice creams, soups, puddings, breads, and even try to use it as a substitute for condensed milk. Wish us luck!
Rosa! You are amazing! What a great team you both make!!