Chamule Recipe

Rinse and Soak (if using dried hominy)

If using dried hominy (not precooked/ready-to-eat), rinse under cold water and soak in enough cool water to cover for at least 4 hours or overnight. Drain before cooking. If using canned/precooked hominy, drain and rinse and skip to Step 2.

Simmer Hominy

Place the soaked (or canned) hominy in a medium saucepan and add 2 cups of water. Bring to a gentle simmer over medium heat. If using dried/soaked hominy, simmer 45–60 minutes until kernels are tender but intact; if using precooked hominy, simmer 10–15 minutes just to warm and slightly soften. Drain any excess water and set hominy aside to cool slightly.

Combine Milks and Spices

In a medium saucepan, combine the whole milk and evaporated milk. Add the granulated sugar, brown sugar, ground cinnamon, whole cinnamon stick, and salt. If using optional spices (ground anise or cloves), add them now in small quantities to taste. Stir to combine.

Heat to Infuse

Warm the milk mixture over medium-low heat, stirring frequently so sugars dissolve and milk does not scald. Bring the mixture to the point just below simmer (small steam bubbles around edge) and allow to gently infuse with the cinnamon stick for 8–10 minutes. Taste for sweetness and spice and adjust by adding more sugar or a pinch more spice if desired.

Finish with Vanilla

Remove the saucepan from heat. Discard the whole cinnamon stick. Stir in the vanilla extract.

Blend (Optional for smoother texture)

For a smoother, creamier chamule, transfer half of the cooked hominy and about 1 cup of the warm milk mixture to a blender and pulse briefly until partly pureed (do not over-blend; you want some texture). Return the blended portion to the saucepan with the remaining hominy and milk.

Warm Together

Gently warm the combined hominy and milk mixture over low heat just until heated through (2–3 minutes). Stir to incorporate and check consistency. If the mixture seems too thick, add up to 1/2 cup additional milk to reach the desired body.

Hot or Cold Serving Options

Chamule can be served warm or chilled. For warm serving: ladle into cups and sprinkle a pinch of toasted sesame seeds or chopped toasted almonds and a light dusting of ground cinnamon on top. For cold serving: cool to room temperature, refrigerate until chilled (2 hours), then serve over ice and garnish as above.

Adjust Sweetness & Store

Taste and adjust sweetness before serving, adding more sugar or piloncillo if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop for warm servings, adding a splash of milk if it has thickened.