How to Make Atole, a Hot Mexican Beverage
This is such a popular beverage in Mexico and Central America, but I haven't seen it gain popularity in the U.S. as fast as horchata. Unlike horchata, this atole is meant to be served warm, making it great for winter or a rainy morning. It's rich, flavorful, and so satisfying. For something similar and just as easy and impressive, check out this recipe for horchata.
4 1/4 cups of water
1 cup masa harina (Mexican corn flour mix). You'll find this in the international section of the grocery store. If it isn't there, its cheap and easy to order online.
24 fl. oz. evaporated milk (2 cans)
1 cup granulated sugar
2 teaspoons vanilla extract
3 cinnamon sticks
Optional: ground cinnamon for a garnish
1. Blend 3 cups of water and the masa harina until smooth.
2. Pour through a fine mesh sieve into a medium saucepan. Discard the solids.
3. Bring to a boil. Reduce heat to low, cook, stirring frequently with a whisk for 5-8 minutes, until the mixture is thick.
4. Stir in evaporated milk, remaining water, sugar, vanilla extract, and cinnamon sticks.
5. Bring to a boil. Reduce heat to low and cook, stirring frequently, for 5-8 minutes until the mixture has thickened some more.
6. Remove cinnamon sticks.
7. Serve hot, with a pinch of ground cinnamon to garnish.
Don't Forget to Mess Around
Add a little bit of your own twist. Chop up some fruit and toss it in the pan the second time you boil the atole, or stir in a few tablespoons of your favorite hot chocolate powder. I love atole with instant coffee powder. Some fruits that go well with atole are strawberries, peaches, and pineapple, but be creative.
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