OK listen. Yeah I know it sounds s u p e r weird, but bear with me on this one, and trust me: I haven’t led you too far off the path thus far, and I don’t plan on starting now. Here’s the story.
It’s hard for me to complain about where my job has ended up this year, because I’ve had so many amazing experiences in my career over the past twenty-five years. One of the most fun and rewarding projects I’ve been honored to participate in was 2019’s collaboration with Stumptown Coffee for their seasonal beverage program that year.
They really let me off the leash and go wild with some crazy coffee drinks (before you ask, no, none of these contained any alcohol): there was a Cold Brew Piña Colada, a Honey-Grapefruit Peppercorn latte, an Apple Shrub coldbrew “cocktail”, and a delicious Rum Raisin Piloncillo latte, in addition to a bunch of others.
But my very favorite concoction last year was one that Stumptown approved of but never ended up running in their cafés: the Sweet Corn Milk Iced Coffee. Fuck me if I’m wrong, but it might have had something to do with the word “corn” in there.
I’ve spoken before about my love of this crazy Brazilian batida made from green corn and sweetened condensed milk (watch the video if you haven’t seen it), but another one of my absolute favorite drinks in the world is a Vietnamese iced coffee. So I thought, why not kinda mash up those two ideas?
Let me tell you, there was nothing in the world like being in that test kitchen with all of the Stumptown Coffee bosses and decision makers and watching their faces when I passed around this crazy sweet corn milk coffee drink dusted with cinnamon on top. I was really surprised – and so unbelievably stoked – when they accepted it.
It always bummed me out that the drink never saw the light of day, but with their permission I’m putting the recipe out in the world for everyone to try. We’ve been making them down at the bar with a shot of nice aged rum snuck in there, I highly recommend you do the same if you’re in the mood for a cocktail, but don’t sleep on this one as a delicious summertime iced caffeinated beverage.
Sweet Corn Milk Iced Coffee Print Me
- 1½ oz (45 ml) sweet corn milk*
- 3 oz (90 ml) cold brew extract
- 1½ oz (45 ml) aged rum [OPTIONAL]
- Combine all ingredients in a tall glass, preferably a chilled one.
- Add crushed ice to fill.
- Dust with cinnamon or garnish with a cinnamon stick.
*To make sweet corn milk, combine one can of creamed corn with one can of sweetened condensed milk (these cans are generally sold in the same-ish weight, about 14 oz or 400 grams) in a blender and blend until smooth. Strain mixture through a fine-mesh strainer or sieve and refrigerate until ready for use. Should last refrigerated for approximately one week.
Recipe printed courtesy of jeffreymorgenthaler.com