📝 About This Recipe
Akasan is Haiti's beloved, velvety-smooth corn flour shake, traditionally enjoyed as a nourishing breakfast or a soothing evening treat. This iconic beverage marries the earthy sweetness of fine corn flour with the aromatic warmth of cinnamon, star anise, and vanilla. Thick, creamy, and deeply satisfying, it represents the heart of Haitian comfort food and is often served with fresh bread for a truly authentic experience.
🥗 Ingredients
The Corn Base
- 1 cup Fine yellow corn flour (Ensure it is very fine, not coarse cornmeal)
- 4 cups Water (Divided use)
- 1/2 teaspoon Salt (To balance the sweetness)
Aromatics
- 2-3 pieces Cinnamon sticks (Whole)
- 2 pieces Star anise (Whole)
- 1 strip Lime zest (Avoid the white pith)
Cream and Sweetener
- 12 ounces Evaporated milk (One standard can; chilled)
- 1/2 cup Brown sugar (Adjust to taste preference)
- 1 teaspoon Vanilla extract (Pure extract is best)
- 1/2 teaspoon Almond extract (Provides that signature Haitian flavor profile)
- 1/4 teaspoon Ground nutmeg (Freshly grated if possible)
👨🍳 Instructions
-
1
In a medium bowl, whisk together 1 cup of fine corn flour with 1 cup of the room-temperature water until it forms a smooth, lump-free slurry.
-
2
In a large, heavy-bottomed pot, combine the remaining 3 cups of water with the cinnamon sticks, star anise, lime zest, and salt.
-
3
Bring the spiced water to a rolling boil over medium-high heat. Let it boil for 3-5 minutes to allow the spices to infuse their flavor into the water.
-
4
Reduce the heat to medium-low. Slowly pour the corn flour slurry into the boiling water while whisking constantly and vigorously.
-
5
Continue to whisk for 2-3 minutes to prevent any lumps from forming as the mixture begins to thicken into a porridge-like consistency.
-
6
Cover the pot partially and let the mixture simmer on low heat for 15-20 minutes. Stir occasionally with a wooden spoon to ensure the bottom doesn't scorch.
-
7
Once the corn flour is fully cooked and the mixture is thick and translucent-looking, remove the pot from the heat.
-
8
Remove and discard the cinnamon sticks, star anise, and lime zest strip.
-
9
While the mixture is still hot, stir in the brown sugar until completely dissolved.
-
10
Slowly stir in the cold evaporated milk. This will thin the mixture out to a drinkable, silky consistency.
-
11
Add the vanilla extract, almond extract, and nutmeg. Stir well to combine all the aromatics.
-
12
Taste the Akasan. If you prefer it thinner, add a splash more milk; if you want it sweeter, add a tablespoon more sugar.
-
13
Serve warm in mugs for a cozy breakfast, or pour into a glass pitcher and refrigerate for 2 hours to serve as a refreshing cold drink.
💡 Chef's Tips
For the smoothest texture, pass the corn flour slurry through a fine-mesh sieve before adding it to the boiling water. If the Akasan becomes too thick after refrigerating, simply whisk in a little more milk or water to loosen it up. Always use 'fine' corn flour; if you only have cornmeal, pulse it in a high-speed blender until it reaches a powder consistency. Don't skip the almond extract—it is the 'secret' ingredient that gives Akasan its distinctive Caribbean floral note. To prevent a skin from forming on top as it cools, press a piece of plastic wrap directly onto the surface of the liquid.
🍽️ Serving Suggestions
Serve warm with a side of fresh Haitian 'Pain Maison' (homemade bread) for the most traditional pairing. Enjoy chilled in a tall glass with a sprinkle of extra cinnamon on top for a summer afternoon snack. Pair with a few slices of salty avocado for a unique sweet-and-savory breakfast contrast. Serve alongside 'Banane Pesée' (fried plantains) for a hearty snack. Add a few ice cubes if serving cold on an especially hot day.