Maple & Corn Milk Latte

If you know anything about our family, it’s that we take our summer corn very seriously. Very Seriously. We came across this recipe and could not wait to give it a try. Mom and I headed out to Henry’s Farm Stand early this morning to pick up fresh corn and creamline milk. The original recipe calls for sweetened condensed milk, but we opted for some Bender Hill Maple syrup instead.

• 2 cups creamline or whole milk

• 2 ears of fresh corn

• 2 tablespoons vanilla extract

• 1/4 cup pure maple syrup (you can adjust the sweetness to your liking

• pinch of salt

• 2 shots of espresso (you could also use cold brew)

Using a knife, remove corn kernels from the cob and place into a small pot. Place the cob in the pot as well. Add milk, vanilla, maple syrup and salt to your pot. Cook over low heat until your mixture starts to simmer. Allow the mixture to simmer for around 3-5 minutes, being careful not to let it boil too much. Remove from heat and strain out the cob and corn kernels. (Please do not throw away the kernels, they are absolutely delicious.) Please the milk into a container and refrigerate overnight. Your maple corn milk is now ready to use! Use it in your lattes or as a milk replacement for your morning coffee!