Heirloom Blue Corn Pinole

1 cup Rancho Gordo heirloom blue corn pinole 2 cups whole milk 4 cups water Rancho Gordo granulated piloncillo or sugar (optional) Small pinch of salt (optional)


Heirloom Blue Corn Pinole

In a large bowl or measuring cup, combine the pinole and milk and stir until completely smooth. There should be no lumps. 

In a heavy saucepan, bring the water to a boil over medium-high heat. When it is boiling, slowly stream in the pinole-milk mixture while stirring constantly.

Continuing to stir, return the mixture to a boil, then reduce the heat to low. Simmer gently, stirring constantly, for about 40 minutes. 

The mixture should have the consistency of a thin porridge. If it is too thin, turn up the heat a little. If it is too thick, add a little water or milk. 

Taste and adjust the flavor with sugar, if needed. I like to add just a hint of salt. Pour into mugs and enjoy. 

 Grate about 2 tablespoons Rancho Gordo stoneground chocolate into the pan once the pinole is cooked and stir until incorporated.