Nicaraguan Toasted Corn and Cacao Drink

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Pinolillo is a centuries-old Nicaraguan beverage that predates the arrival of cocoa from Europe, made by combining toasted ground corn with local cacao and warm spices. It is traditionally shaken or poured from a height to build a thick, frothy top, then served cold over ice. The result is a sweet, lightly spiced, deeply nourishing drink with nutty corn notes and rich chocolate undertones.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 10 gFat
• 5 gSaturated Fat
• 55 gCarbs
• 5 gFiber
• 30 gSugar
• 11 gProtein
• 110 mgSodium
• 420 mgPotassium
• 260 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Toasted Corn Base

• 1/2 cup dried white corn kernels
• 1 tablespoon granulated sugar
• Pinch of fine sea salt

For the Cacao Spice Mix

• 3 tablespoons unsweetened cacao powder (or finely ground roasted cacao nibs)
• 1/4 cup firmly packed light brown sugar
• 2 teaspoons ground Ceylon cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon freshly grated nutmeg

For Assembling the Drink

• 4 cups cold whole milk (or cold water for the traditional version)
• 1 cup cold water, plus more as needed
• 1 cup ice cubes, for serving
• Ground cinnamon, for garnish

Directions

1. Toast the corn: Place the dried corn in a wide, heavy skillet over medium heat. Dry-toast, stirring or shaking constantly, until the kernels smell deeply toasty and turn golden brown with a few dark spots, 6 to 8 minutes. Sprinkle the sugar and salt over the corn in the last minute and toss until lightly coated.
2. Grind the toasted corn: Transfer the toasted corn to a blender or spice grinder and process for 30 to 45 seconds, stopping to scrape, until you have a coarse, slightly sandy flour. It should still feel gritty between your fingers.
3. Mix the dry base: In a large pitcher or bowl, whisk together the ground toasted corn, cacao powder, brown sugar, cinnamon, and nutmeg until evenly combined with no lumps.
4. Add the milk and vanilla: Pour in the cold milk and the 1 cup cold water, add the vanilla, and whisk vigorously for about 1 minute until the mixture is smooth, dark, and lightly foamy.
5. Rest and chill: Cover and refrigerate for at least 1 hour (or up to overnight) so the corn fully softens and the flavors meld; the drink will thicken slightly as it sits.
6. Strain if desired: For a smoother texture, pour through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible, then discard the solids. For the traditional chunkier style, skip straining.
7. Build the foam: Just before serving, pour the drink back and forth between two pitchers 4 to 5 times (or shake half at a time in a sealed jar) until a thick, persistent froth forms on top.
8. Serve: Fill four tall glasses with ice cubes. Pour the drink over the ice, letting the foam rise to the top, dust generously with cinnamon, and serve cold.

Cook’s Notes

• For the most authentic froth, shake the drink in a sealed 1-quart mason jar for 30 seconds instead of whisking — this is how it has traditionally been made in Nicaraguan homes.
• Swap the brown sugar for grated piloncillo (unrefined cane sugar) if you can find it; the deeper, almost molasses-like flavor complements the toasty corn beautifully.
• Use cold water instead of milk for the most traditional preparation, especially when pairing the drink with a rich or savory Nicaraguan meal — the corn flavor comes through more clearly.
• Store any extra toasted corn flour in an airtight jar in a cool, dark place for up to 3 months so you can stir a single serving into hot milk in seconds.
• Add a small splash of evaporated milk at the very end for an extra-creamy, dessert-like finish that is popular in Managua homes.

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