Indulge in the fresh taste of Nicaraguan Cacao Drink—a hidden gem that whisks you away to the sun-soaked fields of Nicaragua.
In just 15 minutes, you can recreate this divine elixir. Picture a velvety blend of cornmeal, cacao powder, cinnamon, and vanilla, transporting your taste buds to cacao plantations.
How to Make Nicaraguan Cacao Drink (Refresco de Cacao)
The aroma dances through the kitchen as anticipation bubbles.
Savor the symphony of flavors—a robust essence of cacao, the gentle sweetness of cornmeal, and whispers of cinnamon and vanilla.
Craft this authentic drink and let each sip transport you to the heart of Nicaragua.
Join me on this 15-minute gastronomic adventure and discover the magic within a humble cup of cacao.
Ingredients for Nicaraguan Cacao Drink
- 4 cups of water
- 1 cup of finely ground cornmeal
- 1/2 cup of cacao powder
- 1/4 cup of granulated sugar (adjust according to your taste)
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of vanilla extract
- Pinch of salt
- Ice cubes (optional)
Step by Step Instructions to Make Nicaraguan Cacao Drink
In a medium-sized saucepan, bring the water to a boil.
In a separate bowl, combine the finely ground cornmeal, cacao powder, sugar, ground cinnamon, and salt.
Gradually add the dry mixture to the boiling water while whisking continuously to avoid lumps.
Reduce the heat to low and let the mixture simmer for about 5-7 minutes, stirring occasionally to prevent sticking.
Remove the saucepan from heat and stir in the vanilla extract.
Allow the mixture to cool slightly before serving.
If desired, you can strain the drink through a fine-mesh sieve to remove any remaining solids.
Pour the cacao drink into mugs or cups.
Serve the Pinolillo warm or chilled over ice cubes, according to your preference.
Serving Refresco de Cacao
To serve the Nicaraguan Cacao Drink, follow these simple steps:
Once you have prepared the drink according to the recipe, allow it to cool slightly before serving.
Pour the cacao drink into individual mugs or cups.
If you prefer a warm beverage, serve it as is.
If you prefer a chilled version, you can either refrigerate the drink until cold or add ice cubes directly to the cups.
Optionally, you can garnish the drink with a sprinkle of cacao powder or a cinnamon stick for added visual appeal.
Serve the cacao drink to your guests and watch their faces light up with delight as they indulge in this Nicaraguan delight.
Nicaraguan Cacao Drink Recipe (Refresco de Cacao)
Ingredients
- 4 cups of water
- 1 cup of finely ground cornmeal
- 1/2 cup of cacao powder
- 1/4 cup of granulated sugar adjust according to your taste
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of vanilla extract
- Pinch of salt
- Ice cubes optional
Instructions
- In a medium-sized saucepan, bring the water to a boil.
- In a separate bowl, combine the finely ground cornmeal, cacao powder, sugar, ground cinnamon, and salt.
- Gradually add the dry mixture to the boiling water while whisking continuously to avoid lumps.
- Reduce the heat to low and let the mixture simmer for about 5-7 minutes, stirring occasionally to prevent sticking.
- Remove the saucepan from heat and stir in the vanilla extract.
- Allow the mixture to cool slightly before serving.
- If desired, you can strain the drink through a fine-mesh sieve to remove any remaining solids.
- Pour the cacao drink into mugs or cups.
- Serve the Pinolillo warm or chilled over ice cubes, according to your preference.
