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Atole

Atole is a very typically Mexican drink that is a traditional component of many festivities and special holiday occasions such as the Christmas posadas (December 16-24),  Three King’s Day (Dia de los Reyes Magos – January 6th), Candlemas Day  (Dia de la Candelaria – February 2nd), and for the Day of the Dead celebrations (Dia de los Muertos) at the beginning of November.

Atole is hot and thick, made of a corn gruel (it can be made both with water or milk, or a combination of the two), sweetened with piloncillo (dark, unrefined cane sugar that still retains a lot of the molasses content) and flavored with cinnamon and/or vanilla, chocolate or fruit.  It is a hearty drink that often accompanies servings of tamales, satisfies hungry stomachs and warms the body on chilly evenings or early mornings, which do happen both in the northern Mexican states and the central highlands of Mexico.

A simple Atole recipe

  • 1/2 cup masa harina (the corn flour used for tortillas)
  • 1-1/2 cups hot water
  • 4-5 tablespoons piloncillo, grated or chopped
  • 3 sticks of cinnamon
  • 4 cups milk
  • 1 tsp vanilla extract
  • Ground cinnamon

Preparation

Blend or whisk together the hot water and masa harina until smooth. Place in a saucepan and add the cinnamon sticks. Stir over low heat until it begins to thicken. Add the piloncillo (if you can’t find real piloncillo, use brown sugar with a little molasses added) and stir until the sugar is melted and gruel is very thick. Add the milk slowly, stirring. Continue stirring over low heat until the milk is heated through. Remove the cinnamon sticks. Remove the pot from heat and add vanilla. Serve in clay mugs topped with a sprinkling of ground cinnamon.

Variation: Add a dollop of a pureed, sweet fruit such as pineapple, strawberries or raspberries after removing the cinnamon sticks.

Thickness of the drink can be adjusted simply by changing the relationship of corn flour to liquids. Some people enjoy it as a very thick gruel and others prefer a thinner version.

Nut Flavored Atole

  • 3 cups milk
  • 4 T corn starch
  • 1 cup finely ground pecans
  • 2 cups water
  • 4-1/2 T piloncillo, grated, or brown sugar

Preparation:

Heat milk over low heat with the ground nuts and sugar until heated and the sugar is dissolved. Mix the corn starch into the cold water and, stirring, add to the hot milk mixture. Stir constantly until thickened and smooth, about 5 to 8 minutes.

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Originally posted 2010-01-08 15:38:29.

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June 10th, 2011 | Tags: , , , , , , , , , , , , , | Category: Recipes

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