Corn pinolillo is a traditional Nicaraguan drink rich in carbohydrates that provide energy for day-to-day activities. Its preparation includes roasting corn and cacao, combining them with spices, soy, jicaro seed, and rice, then cooking with milk and sugar. It can be enjoyed cold or hot, according to preference. It is a delicious beverage that reflects the culinary identity of this region.
Corn pinolillo is a delicious traditional drink that combines unique flavors full of history.
The 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 anytime during the day.
Corn Pinolillo
Ingredients
2 pounds of Corn
½ pound of Cacao
12 Cinnamon sticks
1 pinch of Sweet pepper
6 Ounces of soy
6 Ounces of jicaro seed
6 Ounces of rice
Preparation
Step 1 : First, roast the corn on a comal or pot until it turns a golden color, approximately 25 minutes.
Step 2 : Meanwhile, on another comal, roast the cacao and then let it cool before peeling it.
Step 3 : Next, in a container, mix the roasted corn, cacao, cinnamon, sweet pepper, soy, jicaro seed, and rice, then grind everything together.
Step 4 : Afterward, add milk and cook for 30 minutes along with the sugar.
Step 5 : The resulting pinolillo can be enjoyed cold, or as a porridge, either cold or warm, depending on each person’s preference.
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