The holidays aren’t complete without my favorite warm milk custard known as Nicaraguan Atolillo! It’s cooked with cinnamon, clove, vanilla, maicena/maizena, and a splash of white rum. It has a rich, creamy, and silky texture that everyone loves.
What is Atolillo?
Nicaraguan Atolillo is simple custard that has an interesting texture. Some Central American countries, like Guatemala use eggs yolks and corn to thicken the mixture. My family’s recipe has always included maicena/maizena, which is commonly known as cornstarch.
Atolillo is thick enough that you can eat it with a spoon, similar to yogurt. At times, Nicaraguan Atolillo is enjoyed as a thicker beverage – think milkshake consistency.
Ingredients
In order to make this Atolillo recipe you need just a few basic, but flavorful ingredients:
- Whole milk
- White sugar
- Maizena or cornstarch
- Cinnamon sticks
- Vanilla extract
- Cloves
- White rum
Tips for Preparation
I like to say this recipe is a labor of love. The key to mastering the creamy texture of Atolillo is to cook it low and slow. Remember you’re cooking with milk and high heat causes scorching – which is a BIG no no! Here are some tips I learned for perfect Nicaraguan Atolillo.
- Stir, stir and stir some more! Whatever you do, don’t stop stirring. Start by cooking the Atolillo on low heat. It is important to stir consistency to prevent scorching and any weird clumps.
- Add your maizena in to warm milk, not cold milk. Avoid the temptation. Don’t add all the ingredients at once. It’s best to start with a warm base first. It allows the maizena to incorporate without clumps or small particles.
More Traditional Nicaraguan Desserts
If you can’t get enough of these delicious Nicaraguan desserts. Here are some others that I know you will LOVE!
- Arroz con Leche: https://www.nataknowsbest.com/nicaraguan-arroz-con-leche/
- Refresco de Cacao: https://www.nataknowsbest.com/nicaraguan-cacao-drink-refresco-de-cacao/
Nicaraguan Atolillo
Ingredients
- 1 liter whole milk 4¼ cups
- 2 tablespoons maizena/maicena cornstarch flour substitute with traditional cornstarch
- ¾ cups white sugar
- 2 tablespoons vanilla extract
- 1-2 sticks whole cinnamon stick separated into s
- 5 -10 cloves based on preference
- 1/4 cup white rum
Instructions
- In a medium low sauce pot, add milk and maizena or cornstarch. Incorporate well with a whisk or spoon until the cornstarch breaks down without clumps. Cook for 5 minutes.
- As milk begins to slowly simmer, add sugar and white rum. Continue to stir consistently to avoid the milk scorching. Cook for an additional 5 minutes
- Next add vanilla extract, cinnamon sticks and cloves. Allow flavorings to fully steep into the milk mixture for maximum flavor. Continue to stir and cook for another 5 minutes.
- Stir continuously and cook until milk mixture reduces by 50 percent, roughly 10-15 more minutes. The ideal texture should resemble a loose yogurt consistency.
- Serve warm in small bowl or cup and sprinkle with ground cinnamon. Atolillo can be eaten with a spoon or drank as a beverage.
Marcy H. says
Definitely bookmarking this recipe for revisiting. Reminds me of my time in Nica.
Ivette Rayo says
So happy I found your page. Your atolillo was so delicious. Reminds me of home. I gotta try more of your recipes!