Corn Tea
Ingredients
Directions
Brown and pound the corn in a mortar.
Pour the boiling water over the corn.
Steep for fifteen minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sweet dry corn
- Browning and pounding release roasted, toasty flavour compounds that give the tea its character.
- Boiling water
- Extracts flavour and aroma from the corn into the liquid during steeping.
The step that matters
Steep for fifteen minutes. Steeping time controls how much flavour is drawn out of the corn. Too short gives a weak, thin tea, while the hot water must stay in contact with the ground corn for the full period to extract it evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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