Drinks
Chilate
The Quirky Foodster Team
Ingredients
- 200 g (1.5 cups) dried corn kernels, toasted
- 30 g (1 oz) cacao nibs or bitter chocolate, grated
- 1 cinnamon stick
- 1 thumb ginger, sliced
- 1.5 liters (6 cups) water
- 100 g (1/2 cup) sugar or panela, to taste
Method
- Toast the corn kernels in a dry skillet until fragrant and lightly golden.
- Blend the toasted corn with 500 ml (2 cups) of the water until finely ground.
- Strain the mixture through a fine sieve into a saucepan, pressing to extract the liquid.
- Add the remaining water, cacao, cinnamon and ginger, and bring to a gentle simmer for 20 minutes, stirring occasionally.
- Sweeten with sugar or panela to taste and simmer 5 more minutes.
- Strain again if desired and serve warm in mugs.
Introduction: A warm, lightly spiced corn drink from the Olancho region, chilate blends toasted corn with cacao, cinnamon and ginger.
Cultural Background: A warm, lightly spiced corn drink from the Olancho region, chilate blends toasted corn with cacao, cinnamon and ginger. Traditionally served alongside tamalitos de elote at rural fairs and family gatherings, it reflects a deep pre-Columbian corn-drinking tradition still alive in eastern Honduras.
Tips: Toast the corn until deeply fragrant but not burnt, as this step gives chilate its signature nutty aroma.
Variations: Some versions omit cacao entirely for a plainer corn drink, closer to the pre-Columbian original.
Storage: Refrigerate up to 3 days; shake or stir well before reheating as the corn solids settle.
Reheating: Reheat gently on the stovetop, stirring frequently to prevent scorching.
Nutrition: Approx. 150 kcal, 2 g protein, 3 g fat, 30 g carbohydrate per cup.
FAQs:
Q: Can I use canned corn instead of dried?
A: Dried corn, toasted first, gives the authentic nutty flavor; canned corn produces a much blander result.
Q: Is chilate served hot or cold?
A: It's traditionally served warm, especially in the cooler mountain evenings of Olancho.
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