From the recipe collection
Sara-Sara nga Mais
A traditional roasted-corn drink from San Carlos, brewed dark and fragrant as a caffeine-free coffee substitute.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- Makes 5 cups
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Ingredients
Tick ingredients as you prepare.
Method
- Sort the dried corn and remove stones or damaged kernels, then wipe or rinse and dry completely.
- Toast the kernels in a heavy dry pan over medium-low heat, stirring constantly, until deep brown and nutty but not charred.
- Cool the corn, then grind coarsely in a spice grinder or pound with a mortar.
- Combine the ground corn, water, and pandan if using and bring to a gentle boil.
- Simmer 12–15 minutes, stirring once or twice, until the drink becomes amber-brown and aromatic.
- Strain through a fine sieve or cloth and sweeten with muscovado while hot.
- Serve plain or with a splash of milk; refrigerate unused brew and reheat only once.