Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

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  • 2 tablespoons cornflour
  • ¼ pint water
  • ¾ pint


Mix the cornflour and water in a small saucepan. Add the milk, peanut butter and sugar, to taste. Cook, stirring with a whisk, over moderate heat until thickened and thoroughly mixed. Cool and refrigerate. Serve in tumblers, with or without ice.

Though this is traditionally served as a soft drink, many Trinidadians find it improved, as indeed I do, by the addition of a good Trinidadian