A refreshing cold drink made from toasted ground corn, cacao, cinnamon, and sugar, blended with water and ice, a pre-Columbian beverage.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Toast corn kernels on a dry comal or skillet until golden and fragrant, about 10 minutes, stirring constantly.
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2
Toast cacao nibs and cinnamon sticks separately until aromatic, about 3 minutes.
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3
Grind all toasted ingredients together into a fine powder using a blender or mill.
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4
Dissolve the powder and sugar in water, stirring vigorously until fully incorporated.
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5
Strain through a fine mesh strainer into a pitcher. Add vanilla extract.
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6
Serve over plenty of ice. The drink should be cool, slightly gritty, and deeply flavored with chocolate and corn.
Did You Know?
Tiste has been consumed in Nicaragua since before the arrival of the Spanish, making it one of the oldest continuously prepared beverages in the Americas.
Chef's Notes
Equipment Tips
- comal or skillet
- blender
- strainer
- pitcher
Garnishing
cinnamon stick
Accompaniments
The Story Behind Tiste
Tiste is a pre-Columbian beverage with roots in the Nahuatl-speaking cultures that inhabited Nicaragua before Spanish contact. Made from toasted corn and cacao, two sacred crops of Mesoamerica, this drink connects modern Nicaraguans directly to their indigenous heritage. The preparation method of toasting, grinding, and dissolving the mixture has remained virtually unchanged for centuries. Tiste is especially popular in the cities of Rivas and Granada, where vendors sell it from large clay pots at markets and festivals.
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