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Classic Pinole

A warm, toasted corn and cinnamon beverage that is quick to make, naturally gluten-free, and perfect for any time of day.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 2 servings
Course: Drinks and Beverages
Cuisine: Mexican
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3/4 cup whole milk or non-dairy milk like almond or oat
  • 1 cup water
  • 1/4 cup pinole flour roasted corn flour, available at Latin markets or online
  • 2 tablespoons honey or brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • Pinch of sea salt
  • 1/8 teaspoon ground cloves or nutmeg optional

Equipment

  • Small saucepan or pot
  • Measuring spoons and cups
  • Whisk or wooden spoon
  • Two serving mugs or cups
  • Fine-mesh strainer (optional)

Method
 

  1. Pour 1 cup water and 3/4 cup milk into a small saucepan.
  2. Warm the liquid over medium heat for 1 minute without boiling.
  3. Slowly sprinkle in 1/4 cup pinole flour while whisking continuously to prevent lumps.
  4. Whisk for 1 minute until the pinole flour is fully incorporated and smooth.
  5. Stir in 1/2 teaspoon ground cinnamon and a pinch of sea salt.
  6. Add 2 tablespoons honey or brown sugar and 1/4 teaspoon vanilla extract, whisking until dissolved.
  7. Simmer gently over medium heat for 1 more minute, stirring occasionally.
  8. Remove from heat, taste, and adjust sweetness or spice as desired.
  9. Pour into two mugs and serve immediately, optionally straining through a fine-mesh strainer for a smoother texture.

Notes

Serve immediately while hot, or chill and serve over ice for a cold variation.