Chilate con Nuegados — Print Recipe

A warm, thin corn-based drink flavored with ginger and allspice, traditionally served alongside sweet yuca or banana nuegados in honey syrup.

Ingredients

1 Soak dried corn in water overnight. Drain and blend with fresh water until smooth. Strain through a fine mesh.
2 Pour strained corn liquid into a large saucepan. Add ginger, allspice berries, cinnamon stick, and salt.
3 Bring to a gentle boil, stirring frequently. Reduce heat and simmer twenty minutes until the raw taste cooks out.
4 Add sugar to taste. The drink should be thin and aromatic, not thick like atol. Remove whole spices.
5 Serve warm in cups or jicara gourds alongside nuegados drizzled with panela syrup for dipping.

Did You Know?

Chilate is traditionally served in a jicara, a bowl made from the dried fruit of the morro tree, the same tree whose seeds make horchata.