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Nicaraguan Atolillo Recipe

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4.2 from 2 reviews

Nicaraguan Atolillo is a warm, comforting traditional drink made by simmering milk with cornstarch, vanilla, cinnamon, cloves, and a splash of rum. It has a smooth, thickened texture similar to loose yogurt and is perfect for sipping or eating with a spoon. This recipe offers a deliciously spiced beverage that warms the heart and brings a taste of Nicaragua to your kitchen.

Ingredients

Liquids and Dairy

  • 1 liter whole milk (4¼ cups)
  • 1/4 cup white rum

Thickening and Sweetening Agents

  • 2 tablespoons maizena/maicena cornstarch flour (or traditional cornstarch)
  • 3/4 cups white sugar

Flavorings and Spices

  • 2 tablespoons vanilla extract
  • 1-2 whole cinnamon sticks (separated into sticks)
  • 5-10 cloves (based on preference)

Instructions

  1. Combine Milk and Cornstarch: In a medium-low heat saucepan, pour the whole milk and sprinkle the cornstarch over it. Whisk or stir vigorously to break down any clumps, ensuring the mixture is smooth before heating. Cook this mixture gently for about 5 minutes to start thickening.
  2. Add Sugar and Rum: As the milk mixture begins to simmer slowly, stir in the white sugar and white rum. Keep stirring constantly to prevent the milk from scorching on the bottom of the pan. Continue cooking for an additional 5 minutes.
  3. Incorporate Vanilla and Spices: Add the vanilla extract, cinnamon sticks, and cloves to the milk. Allow these to steep in the mixture to maximize their flavor infusion. Continue to stir and cook this spiced mixture for another 5 minutes.
  4. Reduce and Thicken: Keep stirring continuously as you simmer the mixture until it reduces by approximately 50 percent. This process should take about 10 to 15 more minutes. The final texture should be thickened, resembling a loose yogurt consistency.
  5. Serve: Pour the warm atolillo into small bowls or cups. Optionally, sprinkle a little ground cinnamon on top. Enjoy it as a spoonable dessert or a warm beverage.

Notes

  • Adjust the number of cloves and cinnamon sticks based on your preferred spice intensity.
  • Stir constantly while cooking to prevent milk from burning or forming lumps.
  • For a non-alcoholic version, omit the white rum.
  • Serve warm; atolillo does not typically require refrigeration before serving.
  • This recipe yields 6 servings, ideal for sharing or enjoying as a comforting treat over several days.

Find it online: https://marthatasty.com/nicaraguan-atolillo-recipe/