Recipes
Atole Recipe
September 22, 2011 | No responses.
Similar to an American hot cereal, this thick drink is made with masa (a corn dough used for making corn tortillas, tamales and other Latin American dishes) and sometimes topped with fruit or mixed with Mexican chocolate.
Total prep & cook time: 22-30 minutes
Yields: Serves 2-3
Ingredients
1/3 cup masa harina* mixed with 1/4 cup warm water in blender
3 cups water
5 tablespoons brown sugar or piloncillo (unrefined Mexican brown sugar)
1 pinch of salt
1/4 teaspoon cinnamon or 1 cinnamon stick
2 teaspoons vanilla or one one vanilla bean
1/2 cup pureed fruit (optional)
*Masa harina: Used in Mexico, Central and South Americas, masa harina is a very finely ground corn flour made from corn that has been dried, cooked, ground up and dried again.
Directions
1. Heat all ingredients (minus ones you’re using for toppings) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened, reaching the consistency of heavy cream.
2. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses.
3. Warm fruit puree in a small saucepan and drizzle on top of Atole. (optional)