Go Back
–+ servings
Nicaraguan pinolillo in a chilled glass with cinnamon beside toasted cornmeal and cacao in a rustic setting.

Nicaraguan Pinolillo

No ratings yet
A traditional Nicaraguan drink of toasted cornmeal, cacao, cinnamon, and sugar blended with cold water.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Drinks
Cuisine: Nicaraguan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Toasted Mixture
  • 1/2 cup fine cornmeal
  • 1/4 cup unsweetened cacao powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
Drink
  • 4 cups cold water
  • 1/3 cup granulated sugar or to taste
  • 1 tsp vanilla extract
  • 1 cup ice cubes for serving

Equipment

  • Dry skillet
  • Blender
  • Fine-mesh strainer
  • Pitcher

Method
 

Toast the Cornmeal:
  1. 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:
  1. Blend the cooled cornmeal, cacao, cinnamon, cloves, cold water, sugar, and vanilla for 1 minute until smooth.
  2. Strain into a pitcher for a finer drink, or leave it unstrained for a more traditional earthy texture.
Serve:
  1. Stir well, pour over ice, and dust lightly with cinnamon if desired.

Nutrition

Calories: 120kcalCarbohydrates: 28gProtein: 2gFat: 1gSodium: 5mgFiber: 2gSugar: 17g

Notes

  • Toast the cornmeal gently; it can turn bitter if browned too far.
  • Pinolillo settles naturally, so stir the pitcher before each pour.