Ingredients:

  • 1 cup Pinole powder
  • 2 cups Cold water
  • 3 cups Whole milk
  • 1 Cinnamon stick
  • 4 oz Piloncillo cone
  • 1 pinch Sea salt

Instructions:

  1. Place 1 cup Pinole powder into a medium bowl and slowly pour in 2 cups Cold water. Note: Adding water to powder prevents those stubborn dry pockets.
  2. Continue whisking until the mixture is completely homogenous and no lumps remain.
  3. In a heavy saucepan, combine 3 cups Whole milk, 1 Cinnamon stick, and 4 oz Piloncillo cone.
  4. Set the heat to medium and stir frequently until the piloncillo is fully melted and the milk is steaming.
  5. Slowly pour the pinole slurry into the hot milk mixture while whisking constantly.
  6. Reduce the heat to medium low and cook for about 10 minutes until the liquid coats the back of a spoon.
  7. Add 1 pinch Sea salt and stir well to wake up the flavors.
  8. Remove the cinnamon stick before serving to prevent it from becoming too bitter.
  9. If it feels too thick, splash in a little extra milk until it reaches a pourable, velvety texture.
  10. Pour into mugs and enjoy the rising steam and toasted aroma.