Recipe by Chef Amalia Moreno-Damgaard
Makes 1 ½ cups of dried powder
1 cup whole grain, stone ground, corn flour
1/2 cup Inkakaw Brewing Cacao
1-1/2 tablespoons ground canela (Ceylon cinnamon, see note)
10 allspice berries
Almond extract and brown sugar (added at the time the Pinolillo is mixed with water)
Garnish with chia seeds, raspberries, and bits of mint
- Toast the corn flour on a preheated medium skillet at low heat to medium brown, about 20 minutes. Stir the corn with a spatula frequently for even browning. Let it cool in the skillet.
- Combine the corn flour and cacao with the canela and allspice berries and grind in two batches to a fine powder in a spice mill. Reserve in a jar with a tight lid until ready to use.
- To make Pinolillo, add 1-1/2 cups of ice-cold water, ½ teaspoon almond extract, 8 tablespoons of the powder and 2 tablespoons of sugar (or adjust to taste) to a blender. Process at high power to mix well for 2 minutes. The drink should become lightly foamy. Taste.
- Serve in attractive clear glasses (ice is optional) and garnish.
Grind a canela stick in a spice mill for measuring. Reserve the rest for another recipe.
If preparing in advance, refrigerate until serving. Before serving, remember to gently stir the drink, as it may settle.