National Celiac Awareness Month, Day 8: Vegan, Gluten-Free Ginger Ale (Alua de Milho)

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We thought a fun way to celebrate National Celiac Awareness Month would be to include a delicious drink! While many beverages are gluten-free, they are often made with white sugar, which is usually not vegan. For a little exotic flare, we turned to one of our favorite Brazilian cookbooks, Brazil: A Culinary Journey. This drink, called Alua de Milho in Brazil, is very similar to what we call ginger ale in America. Made with simple ingredients, you can easily cut this recipe in half if you want to make a little less. Keep in mind that this beverage takes 8 days to make, so plan to make it ahead of time if you want to make this for a specific event.

Vegan, Gluten-Free Ginger Ale

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Ingredients:

5 pounds corn on the cob (to avoid GMO corn make sure it is organic)

1 Pound fresh ginger

4 pounds vegan brown sugar

Soak the ears of corn in their husks for 1 hour. Roast the corn over hot coals, turning, until it is cooked, about 20 minutes. Shuck the corn and slice the kernels from the cob with a sharp knife. Place the corn in an earthenware pot with 4 quarts water. Cover and let sit for 3 days at room temperature. Peel and grate the ginger and add to the corn. Cover and let stand for another 5 days at room temperature. Strain the mixture through muslin and then sweeten to taste with the brown sugar. Chill the mixture and serve cold.

If you want to make a beverage that is free from sugar, you might try a little agave syrup.

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