Corn pinolillo is a traditional Nicaraguan beverage rich in carbohydrates that provide energy for day-to-day activities. Its preparation involves toasting corn and cacao, combining them with spices, soy, jicaro, and rice, cooking with milk and sugar. It can be enjoyed cold or hot, according to preference. It is a delightful drink that reflects the culinary identity of this region.
Corn Pinolillo is a delicious traditional drink that combines unique and historical flavors.
Its preparation is a process that requires patience and care in each step.
In the end, you get a comforting and flavorful drink that can be enjoyed at any time of day.
Corn Pinolillo
Ingredients
2 pounds of Corn
½ pound of Cacao
12 Cinnamon sticks
1 pinch of Allspice
6 Soy ounces
6 Jicaro seeds ounces
6 Rice ounces
Preparation
Step 1 : First, toast the corn on a griddle or pot until it turns golden, approximately for 25 minutes.
Step 2 : Separately, on another griddle, toast the cacao and then let it cool to peel it.
Step 3 : Next, in a container, mix the toasted corn, cacao, cinnamon, allspice, soy, jicaro seed, and rice, and grind everything together.
Step 4 : Then, add milk and cook for 30 minutes with sugar.
Step 5 : The resulting pinolillo can be enjoyed cold or warm, either as a drink or slightly thickened, depending on personal preference.
