Pinolillo
The Quirky Foodster Team

Ingredients
- Toasted corn kernels — 150 g (5 oz)
- Cacao beans, toasted — 35 g (1.25 oz)
- Cinnamon stick pieces — 1/4 cup
- Cloves — 4
- Water, or to taste — 960 ml (32 fl oz)
- Sugar, — to taste
Method
- Grind the toasted corn, cacao beans, cinnamon and cloves together into a fine powder using a spice grinder or blender.
- Whisk a few spoonfuls of this pinol powder into the water until well combined and slightly frothy.
- Sweeten with sugar to taste.
- Strain if desired for a smoother texture, and serve chilled or at room temperature.
Introduction: A traditional drink made from toasted, ground corn and cacao, whisked with water into a frothy, earthy beverage considered Nicaragua's national drink.
Cultural Background: Pinolillo holds deep pre-Columbian roots and remains a source of great national pride, so central to Nicaraguan identity that Nicaraguans are sometimes affectionately nicknamed 'pinoleros' after this beloved drink.
Tips: Toast the corn and cacao beans thoroughly before grinding, as this develops the drink's characteristic deep, nutty flavour. Whisk vigorously to create the traditional light froth on top.
Variations: Serve pinolillo mixed with milk for a richer variation. Adjust the powder-to-water ratio for a stronger or milder drink.
Storage: Store the dry ground pinol powder in an airtight container for several weeks; prepare the drink fresh as needed.
Reheating: This drink is typically served cold or at room temperature and is not reheated.
FAQs:
Q: Why is pinolillo considered Nicaragua's national drink?
A: Its pre-Columbian indigenous origins and deep cultural significance have made it a defining symbol of Nicaraguan identity.
Q: Can I buy pre-made pinol powder?
A: Yes, it's widely available at Nicaraguan and Central American grocers, ready to mix with water.
- Toasted corn kernels — 150 g (5 oz)
- Cacao beans, toasted — 35 g (1.25 oz)
- Cinnamon stick pieces — 1/4 cup
- Cloves — 4
- Water, or to taste — 960 ml (32 fl oz)
- Sugar, — to taste

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