Pinole

• 12 ounces dried white corn kernels (dont use the kind for popcorn)
• 1 (3-inch) piece canela
• 6 ounces piloncillo, finely chopped, or 3/4 cup firmly packed dark brown sugar

1. Rinse the corn kernels under cold water and drain.
2. Dry completely with a towel, and then toast in a skillet or comal over medium heat, stirring frequently, until they have changed color and smell a bit nutty but not burned.
3. Once they are cool, grind in a food processor together with the canela and piloncillo (you can also leave out the sweetener and add it later when you make the drink).
4. Store in an airtight container in a dry, cool area and simply mix with water or milk when desired, using 4 to 6 tablespoons of pinole per 1 cup liquid.
5. Ponteduro is the name of a sweet, crumbly candy made from pinole and honey and cut into squares.

white corn, canela, brown sugar

Taken from www.epicurious.com/recipes/food/views/pinole-384122 (may not work)