Pinol

Pinol, or piñol, is a cherished traditional hot beverage from Ecuador, crafted by blending máchica (toasted barley flour) and panela (unrefined cane sugar) with an array of spices, typically combined with milk. Interestingly, "pinol" also refers to the dry mix used to prepare this comforting drink.

The creation of pinol is credited to Rafael Emilio Madrid from Salcedo, Ecuador. He was inspired after observing laborers enjoying panela. In the 1950s, the Madrid family established a factory in San Rafael, Ecuador, where they used a millstone to produce the pinol mix. Despite its mid-20th-century origins, pinol has become a staple of traditional Ecuadorian cuisine.

To make pinol, you will need finely-ground panela, toasted barley flour, and spices like anise, cinnamon, ishpingo (a type of cinnamon), cloves, and peppercorns. Some recipes even incorporate quinoa. While milk or soymilk is the most common liquid used, you can also use water or fruit juice. The preparation process is similar to making hot chocolate with milk and cocoa powder.

Pinol isn't limited to being a drink. The mix can be added to fruit smoothies, custards, or desserts. Sometimes, it is enjoyed with grated cheese or simply on its own. In Salcedo, ready-to-drink pinol is available in shops and ice cream parlors, popular among both locals and tourists.

Although Rafael Emilio Madrid's company pioneered this delightful creation, today several manufacturers produce pinol mix. Various brands even export it, catering to Ecuadorian immigrants and curious customers around the globe.