In my native Nicaragua, we make a thick, corn based drink called “Atol de elote”. You might have heard of the Mexican version, but ours differs in that we don’t use masa in our atol. Anyhow, we usually make this during the winter or when it’s cold.
Unfortunately, my wife didn’t want me to reveal her secret recipe, so you’ll just have to look one up online, if you want to make this. I will say that it has corn, corn starch, sweetener of choice, and milk of choice. When served, put some corn niblets in the drink.
I was looking for a base spirit that would compliment this drink. I thought about using vodka, but it didn’t add anything but alcohol. Then I thought about my country’s rum, Flor de Caña. I have different bottles of Flor de Caña, but the one that stuck out for me was the Perfect 10 bottle. This rum is aged in bourbon barrels for 10 years. It adds subtle dried fruit and vanilla notes without taking away from the sweet corn flavor that I so fondly remember loving as a child. This drink is served hot to help with the cold weather.
nlike the name of this drink, this is easy to make and goes down even easier. Salud!
Glassware: @joyjolt
