Leche Poleada

It all started with a comment. D.Y.H said on a recent post:

“Tracy, I just thought of something! Have you ever tried leche poleada? … Preguntale a Carlos si comía eso de niño. Cuando vivía con mi mamá ella lo hacía en tiempo de frío. It’s so good. I wouldn’t be able to tell you how to start or what to put in it aside from sprinkle ground cinnamon before you eat it…”

I had never heard of leche poleada but I asked Carlos and his eyes lit up.

“I love leche poleada!” he said, then he told me about how his mother used to make it for him when he was little. He hadn’t eaten it for at least twenty years.

“Why didn’t you tell me?!” I asked. We’ve been married for fourteen years and I never knew what leche poleada was, let alone that he loves it. Of course I wanted to make it for him right away, and that’s just what I did after a little research on the internet to find a recipe.

Below is my recipe which I adapted from one I found online. This leche poleada is about the same consistency as pudding. Carlos says some people prefer it thicker, so if you want it thicker, I would add another tablespoon of cornstarch and use whole milk instead of 1% – that should do the trick. Also, Carlos likes his cold, but you can eat this warm. (I should know, I licked the pot clean.)

Leche Poleada


4 rounded tablespoons corn starch
4 1/4 cups 1% milk
3 egg yolks
1 cinnamon stick
1 cup sugar
1 tablespoon vanilla extract

ground cinnamon


In a blender add milk, sugar, egg yolks and cornstarch. Blend for 30 seconds until well combined.

Pour mixture into a pot over low heat. Add cinnamon stick and vanilla extract.

Stir constantly until the mixture boils and thickens.

Remove from heat and let cool. (You can serve warm if you like. If you want to serve cold, continue.)

Remove cinnamon stick. Pour into single serving cups and place in refrigerator 1 to 2 hours.

Sprinkle ground cinnamon on poleada before serving. Makes 8 servings.

Adapted from this recipe at Cipotes.net


  1. Sí, it’s so good!! And if you make it thicker you can use it to fill empanadas de plátano!! Have you had those? My girl’s fave

    • I haven’t had those yet, Ana! I found out about them while looking for the leche poleada recipe. I will have to try those next! :) … I can’t believe that after all these years there are still Salvadoran recipes I haven’t made, eaten or even heard of. Carlos forgets so much LOL.

  2. Poleada (pronounced POLIADA) is so yummy. Hot or cold or even room temp! Want a low calorie recipie! Fries un plátano entero. Cuando este listo, lo partes a lo largo pero que el cuchillo no lo atraviese todo. En la rajadura, le pones la leche poleada y un poquitin de canela! El plátano sirve como un barquito y la poleada es el toque final!!! SO GOOD!

  3. I love this dessert SO much! I have only ate it in El Salvador…must try and yes Ana is right! Empanadas de platano are a favorite of mine whether bean inside or leche…we have a pupuseria up the street who sells them…this is not good during pregnancy.
    But poleada…so yummy!

  4. Omg I love leche poliada too! My mother-in-law makes in with lemon peel. So I added it to your recipe and it tastes just like hers! Thanks so much for the recipe! I have been craving it so bad since we moved 2hrs away from my in-laws!

    • Lemon zest is a nice touch! I’ll have to try that. So happy that the recipe turned out well for you and provided a bit of comfort after your move.

  5. I am a salavdoran de corazon and very proud!! I want to thank you for sharing this recipe and many more… Leche poleada is one of my favorite hot drinks from El Salvador. The other recipe I loved is panes con pavo (although I prefer to eat them with chicken) they look delicious!!

    • Thanks so much for your comment! Hope you’ll come back and let me know how this recipe turns out for you. (As for Panes con Pavo, we usually eat it with chicken, too – it’s cheaper LOL.)

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