Pinolillo is a beloved Nicaraguan drink made from toasted cornmeal and cacao. Cinnamon and clove give it warmth, while the corn creates a pleasantly earthy body.
Toast the cornmeal, blend it with cacao and cold water, then strain or serve it with its traditional fine sediment.
Stir the pitcher before serving because the toasted cornmeal settles quickly.
Serving Suggestions
Serve cold over ice with breakfast, alongside sweet bread, or as a refreshing afternoon drink.
Recipe Notes
Refrigerate for up to two days. Shake or stir well before pouring; use water rather than milk for this dairy-free version.
Nicaraguan Pinolillo
A traditional Nicaraguan drink of toasted cornmeal, cacao, cinnamon, and sugar blended with cold water.
Ingredients
Equipment
Method
Toast the Cornmeal:
- Toast the cornmeal in a dry skillet over medium-low heat for 4 to 5 minutes, stirring often, until it smells nutty and turns slightly golden. Cool completely.
Blend the Pinolillo:
- Blend the cooled cornmeal, cacao, cinnamon, cloves, cold water, sugar, and vanilla for 1 minute until smooth.
- Strain into a pitcher for a finer drink, or leave it unstrained for a more traditional earthy texture.
Serve:
- Stir well, pour over ice, and dust lightly with cinnamon if desired.
Nutrition
Notes
- Toast the cornmeal gently; it can turn bitter if browned too far.
- Pinolillo settles naturally, so stir the pitcher before each pour.
