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Cushta: recipe illustration
Breakfast

Cushta

Traditional Nicaraguan drink made from ground cocoa, corn and sugar, sometimes flavored with cinnamon. Served cold or lukewarm, it often goes with breakfast or an afternoon snack, especially in the south of the country.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Dry-toast the corn in a skillet over medium heat for 8 to 10 minutes, stirring, until the kernels are golden and fragrant.
  2. In the same skillet, lightly toast the cocoa beans for 3 to 4 minutes, without letting them burn.
  3. Grind the corn and cocoa into a fine powder in a coffee grinder or a powerful blender.
  4. Bring the water to a boil with the cinnamon stick and cloves, then lower the heat.
  5. Whisk in the corn and cocoa powder, then the sugar, and simmer for 5 minutes, stirring, until smooth and slightly thick.
  6. Remove the cinnamon and cloves, then serve lukewarm or let it cool in the fridge.

Variations and tips

Milky version. Replace half the water with whole milk for a creamier drink.

Using what you can find here. If you can't find white corn, use fine cornmeal toasted dry.

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Original Ecomely recipe.