Corn Latte

1 Drain the corn. Blend 250 g corn with enough of the 750 g milk to cover it, 2 tbsp Splenda, 1 tsp salt, and 2 tsp vanilla extract until smooth.
2 Strain through a fine-mesh strainer for a smoother drink. Stir in the remaining milk to make the corn milk base. This batch makes more than one latte; use 160 g per drink and refrigerate the remainder promptly.
3 For one latte, pour 160 g of the prepared corn milk base over about 1 cup ice and add 2 shots espresso.
4 For the recommended cream top, whip 15 g heavy whipping cream with 1 tbsp Splenda until frothy and spoon it over the latte. You can leave it off if preferred.