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Question: Does anyone have the recipe for "cafe de maiz" or maize coffee? i'm pregnant and it's a great substitute.?

(Posted by: iq145 on 2010-02-21 20:09:39)

I recently came back from a trip to El Salvador and had a cup. This stuff is great, but I'm running low on the baggy I brought back with me. I bought some of the ingredients my self but a native ground it up for me. It has cacao beans, toasted maiz, cinnamon for sure. But what else am I missing and how do I do it exactly? It tastes just like coffee!

Posted by: chatsplas on 2010-02-21, 22:04:01

Or "roasted corn coffee ". Apparently, it's also popular in the Phillipines: streetlifemetro.wordpress.com/ 2006/ 08/ 12/ roasted-corn... Roasted Corn Coffee Bought 1 pack (450 g) at Php75.00. What i liked about it is it’s caffeine free! New product from the FilipinoI visited theRoasted Corn Coffee new product call roaster corn coffee. It tasted good with a 10th Buy Filipino exhibit at Megamall yesterday. I tasted this little bit of mascovado sugar and creamer. entreprenuers. Taste it! I'd just translate both "café de palo " and "café de maíz tostado " as "roasted corn coffee ". It seems to be the same thing. -------------------------------------------------- Note added at 34 mins (2007-03-02 15:51:05 GMT) -------------------------------------------------- geocities.com/ webcipes/ bevs/ b781.html Corn Coffee Many Indians used corn for "coffee. " It tastes something like coffee and is good if not too strong * Take whole ears of shucked corn * Dry real good * Roast on hot coals * Pound kernels and boil them Note: Maple sugar was used to sweeten this rather strong drink ambergriscaye.com/ 25years/ sanpedrocoffeeinthe50s.html So when was coffee introduced into the island? It was introduced since the 1940’s and 50’s, but it was a different form of coffee that did not use coffee beans. Sounds crazy? Perhaps, but the early Sanpedranos prepared a beverage similar to coffee using corn. It was very simple to prepare. Two or three pounds of corn grain were placed into a deep pot over the fire and roasted until the corn was dry and scorched. It almost looked burnt up and good for nothing. Then it was ground using a hand mill, but not too finely. There you had your “corn coffee� ready to be percolated. We had no fancy coffee makers. We simply boiled some water in a kettle and placed a few ounces of the ground corn coffee in the hot water. After five minutes you pour some of the beverage into a cup using a fine sieve to prevent small particles from getting into your coffee drink. Some sugar and condensed milk was added to taste. Selected response from: María Teresa Taylor Oliver Panama Local time: 01:02 Grading comment Thank you. I used "coffee made of toasted corn and "cafe de palo ", coffee made from tree branches. 4 KudoZ points were awarded for this answer