Pinolillo, also known as pinol, is a cornmeal and cocoa beverage very popular in Nicaragua. So popular in fact, that Nicaraguans often refer to themselves as pinoleros. Costa Ricans love it too.
Rich and somewhat gritty, pinolillo is an ancient drink and is traditionally served in a dried gourd shell. While instant powder can be bought in many Latin markets, here’s how you can make your own.
Pinolillo
Course: BeveragesCuisine: Nicaragua, Costa Rica4
servingsPinolillo, also known as pinol, is a cornmeal and cocoa beverage very popular in Nicaragua. So popular in fact, that Nicaraguans often refer to themselves as pinoleros.
Ingredients
White cornmeal — 1/4 cup
Milk — 2 cups
Water — 2 cups
Cocoa powder — 1/4 cup
Sugar — 3 teaspoons
Cinnamon — 1/2 teaspoon
Directions
- Heat a heavy skillet over medium-flame. Spread the cornmeal evenly over the bottom of the skillet. Toast the cornmeal, stirring occasionally, until it is lightly browned and releases its aroma. Remove to a clean spice grinder or blender and process until it is ground to a fine powder.
- Add all the ingredients to a blender and process until smooth and frothy.
- Adjust sugar to taste and serve cold over ice. Any solids that settle to the bottom are eaten with a spoon.
Pinolillo Notes and Variations
- For a little spice, add a big pinch of cayenne pepper or ground chile piquín. Other spices sometimes added include ground allspice or ground cloves.
- Pinolillo can also be served hot. For a tasty pick-me-up, substitute coffee for the water.
Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
