I first tasted this drink in Tabasco, where they grow some of the best cacao, and fell in love with it. It’s traditionally made with freshly ground toasted cacao beans, but in this recipe I call for I cocoa powder because it’s more readily available. Pinole is a flour made from toasted dried corn kernels. It has a wonderful nuttiness and is often mixed with cinnamon and sugar and stirred into water or milk for a delicious beverage. You can find it at specialty grocery stores and online. In Mexico, many people think the natural sweetness of the corn is enough, but I included sugar in this recipe because I think it’s more of an acquired taste. Honey is also quite nice in this beverage, so substitute it for the sugar if you prefer.
Recipe information
Yield
makes about 5 cups
Ingredients
Preparation
Step 1
Combine the water and sugar in a pitcher and stir until the sugar has dissolved. Stir in the cocoa powder, pinole, and cinnamon.
Step 2
Refrigerate until completely chilled. Just before serving, whisk the beverage vigorously so it’s frothy, or better yet, if you have a molinillo, use it instead of the whisk. Serve over ice.
