Kapeng mais is a coffee substitute made from dried corn kernels roasted until almost black, then ground and boiled. It has no caffeine and is usually drunk sweetened with muscovado.
50 minutes · Serves 6
Ingredients for Kapeng Mais
2 cups dried yellow or white corn kernels (not popcorn)
6 cups water, for brewing
Muscovado sugar, to taste
Milk (optional)
How to cook Kapeng Mais
1.Heat a heavy kawali over medium-low heat and add the dry corn. Do not add oil.
2.Roast, stirring constantly, for 25 to 30 minutes until the kernels are dark brown to almost black and smell toasty. Some will crackle and pop.
3.Spread the kernels out and let them cool completely.
4.Grind them coarse in a blender or with a mortar and pestle.
5.Bring the water to a boil, add 1/2 cup of the ground corn and simmer for 5 to 8 minutes.
6.Turn off the heat, let the grounds settle for 2 minutes, then strain through a fine strainer or cloth.
7.Sweeten with muscovado and add milk if you like. Store the rest of the grounds in an airtight jar.
