Corn milk drink (sữa ngô/ sữa bắp)

{Weekend Herb Blogging}

One can find the most nourishing food in a mother’s kitchen, someone once told me. Wise and true. Some of the dishes I love the most come from my mother. And she doesn’t even cook that often, mind you. I have also learned a lot of home-cooked dishes from other mothers around the world. With the blossom of blogging, learning from others is so much easier. And I am grateful for that.

Recently, I came across a discussion topic, in which a mother was asking others how to make corn milk drink (sữa ngô). Her kids loved it so much, and she wanted to make the drink at home. So that her kids can experience their favourite food at home. Always better, since now it’s made with a mother’s unconditional love.

I made the drink, too, following various instructions. It is a very popular drink in southern Vietnam nowadays. Tasting it, I know why. The “milk” is mildly sweet and silky with a soft aroma and taste of corns. It is a refreshing drink when chilled, and can warm your heart if served lukewarm.

Initially I intended to make a chai version of corn milk with spices for our cold winter nights. But I have since decided against it. The flavour of corn milk is very delicate, and you don’t want to lose that.

This drink is very versatile. I have made it a few times to achieve a ratio of some sort. If you want to make it completely dairy-free, simply add more almonds, or substitute the milk with rice milk. (You can see two lovely versions of hazelnut milks at Indonesian eats and Gourmande in the kitchen).

I know this drink will be a regular in our home. And again, mothers know best!

I am hosting Weekend Herb Blogging this week. You can read more information about this event here, and join us if you can!

Corn milk drink (sữa ngô/ sữa bắp) - printable recipe