Panamanian Chicheme
250kcal
Ingredients
- 1 15 oz sweet corn
- 1 12 oz evaporated milk
- 1 14 oz condensed milk
- 1 cinnamon stick
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp vanilla extract
- ice cubes
- Cinnamon powder for garnish
Method
- Drain the can of sweet corn and pour the kernels into a blender.
- Add the evaporated milk, condensed milk, cinnamon stick, ground cinnamon, salt, and vanilla extract to the blender.
- Blend the mixture on high speed for 2-3 minutes, until it's smooth and creamy.
- Pour the chicheme mixture into a large saucepan and heat it over medium heat. Stir constantly to prevent it from burning.
- Once it comes to a boil, reduce the heat and let it simmer for 5-7 minutes, until it thickens.
- Remove the cinnamon stick from the saucepan and let the chicheme cool to room temperature.
- Once the chicheme is cool, pour it into a pitcher and add ice cubes.
- Stir the chicheme until the ice cubes melt and it's chilled.
- Pour the chicheme into glasses and sprinkle cinnamon powder on top for garnish.
Nutrition
Serving1servingCalories250kcalCarbohydrates42gProtein8gFat6gSaturated Fat4gCholesterol25mgSodium250mgPotassium400mgFiber1gSugar35g