Everytime I make this drink I am reminded of a fellow Chef that I once worked with. Louis was a young Haitian who was as passionate about his culture as he was about food. I was introduced to a lot of Haitian foods while scouring the streets of Miami with Louis on our days off. One of my favorite discoveries was Akasan.
Akasan is a Haitian beverage made with corn flour that falls somewhere porridge and tea. It can be enjoyed hot or cold. Akasan with sliced bread is a Sunday breakfast favorite for many Haitians.
6 anise stars
1C. very fine corn flour
½ tsp salt
½ tsp cinnamon
1 tsp vanilla
2- 12 oz. cans evaporated milk
Sugar to taste
Bring 3 C. water and star anise to a boil in a sauce pan over medium heat. As water boils mix corn flour with cinnamon and salt in a bowl with 1 C. water. Slowly stir into pot.
Reduce heat to med – low and stir until liquid thickens. About 5 minutes. Stir in milk, sugar and vanilla. Allow Akasan to cool for a few minutes. Remove star anise before serving. If you prefer to serve it cold; refrigerate Akasan for a few hours before serving.