Paraguayan Creamy Sweet Corn Milk Drink

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This traditional Paraguayan mazamorra is a creamy, lightly spiced beverage made by simmering tender white corn with milk, cinnamon, and cloves until silky smooth. Naturally sweet from the corn and mellowed by warm spices, it is enjoyed in mugs on cool mornings or poured over ice as a refreshing afternoon treat.

Nutrition Facts

Per serving (estimated)

• 275 kcalCalories
• 8 gFat
• 4.5 gSaturated Fat
• 46 gCarbs
• 2 gFiber
• 30 gSugar
• 9 gProtein
• 115 mgSodium
• 380 mgPotassium
• 280 mgCalcium
• 0.8 mgIron
• 6 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the corn base

• 1 cup dried white field corn (or 2 cups fresh or frozen sweet corn kernels)
• 4 cups water
• 1 cinnamon stick
• 3 whole cloves
• 1 strip lemon peel (optional)

For the milk mixture and finishing

• 4 cups whole milk
• 1/3 to 1/2 cup granulated sugar (to taste)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• Ground cinnamon, for serving

Directions

1. If using dried corn, rinse it well and soak overnight in plenty of cold water, then drain. If using fresh or frozen kernels, skip the soaking and proceed directly to cooking.
2. Combine the soaked corn, 4 cups water, cinnamon stick, cloves, and lemon peel in a heavy pot. Bring to a boil over high heat, then reduce to a gentle simmer, partially cover, and cook 35 to 40 minutes until the kernels are very tender and beginning to split.
3. Drain the corn, reserving about 1 cup of the cooking liquid. Discard the cinnamon stick, cloves, and lemon peel. Let the corn cool for about 5 minutes.
4. Transfer the warm corn to a blender, add 2 cups of the milk, and blend on high for 2 to 3 minutes until completely smooth, scraping down the sides as needed; work in batches if your blender is small.
5. Strain the blended mixture through a fine-mesh sieve into a clean pot, pressing firmly on the solids with a rubber spatula to extract all the creamy liquid; discard the fibrous pulp left behind in the sieve.
6. Stir in the remaining 2 cups milk, the reserved cup of cooking liquid, the sugar, vanilla, and salt. Warm over medium-low heat for 8 to 10 minutes, stirring often, until hot and slightly thickened but still easily pourable.
7. Taste and adjust sweetness. For a thinner, drinkable consistency, add a splash more milk; for a spoonable dessert, simmer 5 minutes longer.
8. Ladle into mugs or glasses, dust generously with ground cinnamon, and serve immediately. Refrigerate leftovers in a covered jar for up to 3 days and reheat gently or serve chilled over ice.
9. For festive variations, swirl in a tablespoon of dulce de leche per cup, replace part of the milk with evaporated milk, or add a small piece of star anise to the simmering corn for background warmth.

Cook’s Notes

• Use starchy field corn (maíz blanco) rather than sweet corn for the most authentic Paraguayan flavor and texture.
• Always strain the blended corn through a fine-mesh sieve or nut-milk bag for the silkiest, most refined drink.
• For a richer result, swap 1 cup of the whole milk for evaporated milk or stir in 2 tablespoons of sweetened condensed milk at the end.
• Serve warm in mugs on chilly mornings or pour over ice cubes for a refreshing summer drink.
• A pinch of ground anise or a single star anise pod simmered with the corn adds a lovely background warmth without overpowering the milk.

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