Ecuadorian Pinol Hot Spice Drink
A traditional Ecuadorian warm drink made from roasted corn flour, cinnamon, cloves, and panela sugar, perfect for cozy evenings. This latin american-inspired cocktails & drinks ready in about 20 minutes brings together pinol (roasted corn flour), water, stick cinnamon stick for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 180 calories and feeds 3, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/4 cup pinol (roasted corn flour)
- 3 cups water
- 1 stick cinnamon stick
- 4 cloves whole cloves
- 1/3 cup panela sugar (or dark brown sugar)
- 1/2 cup evaporated milk (optional)
Instructions
- Step 1: In a saucepan, bring 3 cups water, 1 cinnamon stick, and 4 whole cloves to a simmer over medium heat. Let it gently simmer for 5 minutes to infuse the spices.
- Step 2: Slowly whisk in 1/4 cup pinol (roasted corn flour) and 1/3 cup panela sugar, stirring constantly to avoid lumps. Continue to cook and stir for 8-10 minutes until the drink thickens slightly and becomes smooth.
- Step 3: Remove the cinnamon stick and cloves, then stir in 1/2 cup evaporated milk if using for added creaminess. Serve hot in mugs for a comforting, spiced beverage.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ecuadorian Pinol Hot Spice Drink take to make?
Total time is about 20 minutes (5 min prep + 15 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Ecuadorian Pinol Hot Spice Drink?
Refrigerate any leftover ecuadorian pinol hot spice drink in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Ecuadorian Pinol Hot Spice Drink?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ecuadorian Pinol Hot Spice Drink for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ecuadorian Pinol Hot Spice Drink?
Latin American cocktails & drinks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
