Salvadoran Chilate
I've been Exploring different drinks I came across the Salvadoran Chilate recipe on a trip to El Salvador.
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Servings: 8 Servings
Calories: 516 kcal
Equipment
- Mixing bowl
- blender
- Large Pot
Ingredients
- 2 cups corn flour
- 2 cups water
- 1 cup sesame seeds
- 2 cinnamon sticks
- 1 cup pumpkin seeds
- 1 cup peanuts
- 1 cup cocoa powder
- 1 cup grated piloncillo Mexican brown sugar
- 6 cups water
- 1 teaspoon salt
Instructions
- In a mixing bowl, combine the corn flour and 2 cups of water until a dough forms. Roll into small balls and set aside.
- In a blender, blend the sesame seeds, cinnamon sticks, pumpkin seeds, peanuts, and cocoa powder until finely ground.
- In a large pot, add the blended mixture, grated piloncillo, 6 cups of water, and salt. Bring to a boil.
- Add the corn dough balls to the pot and simmer for 30 minutes, stirring occasionally.
- Serve hot in bowls.
Notes
Tips and Tricks
To make rolling the corn dough balls easier, wet your hands with a little water. Use a non-stick pot to prevent the Chilate from sticking to the bottom. Toasting the seeds and nuts before blending them will enhance the flavor.Nutrition
Calories: 516kcal | Carbohydrates: 64g | Protein: 17g | Fat: 26g | Saturated Fat: 4g | Sodium: 362mg | Potassium: 693mg | Fiber: 12g | Sugar: 28g
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