MEXICAN-STYLE ATOLE
Atole, a hot, corn-based drink popular in Central America, provides warmth and comfort when the chilly weather hits. This Mexican-style version, from Veronica Ruiz, a home cook who grew up in Mexico City and immigrated to the United States in the 1990s, is made with milk, cinnamon, piloncillo (pure cane sugar) and masa harina, a finely ground corn flour also used to make tamales and tortillas. You can find strawberry, coconut, chocolate and many other flavor variations of atole, but this one is rich and satisfying, and allows the corn flavor to shine.
Provided by Kiera Wright-Ruiz
Categories non-alcoholic drinks
Time 15m
Yield 4 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine 2 cups water with the piloncillo, cinnamon and salt. Bring to a boil over high heat, stirring occasionally until the piloncillo is fully dissolved.
- While the mixture comes to a boil, whisk together the milk and masa harina in a large measuring cup.
- Once the water is boiling, reduce heat to medium. Add the milk mixture gradually, whisking continually to ensure the masa doesn't clump or sink to the bottom. Cook the atole, whisking constantly, until it is thick enough to evenly coat the back of a wooden spoon, about 5 minutes.
- Remove from heat and discard cinnamon stick. Serve while hot, and dust with ground cinnamon as a garnish, if desired.
MEXICAN-STYLE ATOLE
Warm Corn Drink Atole is a popular hot beverage in Mexico made by steeping brown sugar cane and cinnamon in water, then thickening with corn flour, and adding milk until creamy. This sweet, comforting corn drink has countless variations (some families stir in pureed fruit or chocolate). Here, you will find the classic, yet simple, Mexican-Style Atole that can easily be made at home. For a traditional meal, serve atole is with tamales. Or, try it for breakfast or dessert with GOYA® Maria Cookies.
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Step 1 Add water, brown sugar cane and cinnamon sticks to large, heavy pot over medium-high heat. Bring water to boil, stirring occasionally to dissolve sugar. Step 2 Meanwhile, in medium bowl using whisk, whisk together masarica, salt and milk until completely smooth. Pour masarica mixture into pot with sugar mixture and bring liquid to boil, whisking occasionally; reduce heat to low. Stir in vanilla extract and continue cooking, whisking occasionally, until mixture is smooth and thick, about 10 minutes more. The atole is ready when the drink coats the back of wooden spoon. Step 3 Remove pot from heat. Divide atole evenly among serving mugs. Serve warm.
MEXICAN ATOLE
Atole is a popular Mexican hot beverage, thickened with masa and flavored with cinnamon and brown sugar. Try this soothing beverage after dinner or in the afternoon with some cookies. You can be creative and add some pureed fruit if you wish!
Provided by Lizzie
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 5
Number Of Ingredients 5
Steps:
- Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
- Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
- Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 14.1 g, Fat 0.4 g, Fiber 2.3 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 8 mg, Sugar 4.4 g
SWEET MILK AND CORN DRINK: ATOLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 15m
Yield 4 (6-ounce) servings
Number Of Ingredients 7
Steps:
- Add corn, milk, sugar, brown sugar, cinnamon, and salt to a blender and puree until smooth. Heat in saucepan until warm. Serve in mugs with cinnamon sticks.
MEXICAN ATOLE
Make and share this Mexican Atole recipe from Food.com.
Provided by c0dphish
Categories Beverages
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the water and the masa into the jar of a blender and blend until smooth.
- Transfer to a medium sized saucepan.
- Add vanilla extract and cinnamon into the saucepan.
- Stir the mixture until it begins to thicken.
- Add the piloncillo or (or sugar, molasses combination) and continue to stir vigorously until the sugar is dissolved.
- Remove the mixture from the heat.
- At this point you could add pureed fruit such as strawberries or pineapple.
- Stir the fruit into the mixture and return it to the stove and heat over medium heat until the mixture is warmed.
- Serve hot, in mugs.
Nutrition Facts : Calories 53.2, Fat 0.5, SaturatedFat 0.1, Sodium 5.9, Carbohydrate 11, Fiber 1.7, Sugar 1.5, Protein 1.3
ATOL DE ELOTE (SWEET CORN AND MILK DRINK)
This is a classic Central American beverage. It is sweet and silky smooth. The recipe was posted in Saveur magazine and is based on a recipe from Maria Franco, a Salvadoran cook in Los Angeles. It is Mayan in origin, and is for many Central Americans part of a morning and midday ritual. It's believed to be as curative as chicken soup is to many other cultures.
Provided by PanNan
Categories Beverages
Time 38m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Use a sharp knife to remove the kernels from the corn and place them in a blender.
- Add 1/2 cup milk and puree until completely smooth (2 - 3 minutes).
- Transfer the mixture to a medium pot, add the rest of the milk, sugar, cinnamon sticks, and salt. Stir.
- Bring to a boil over medium high heat, stirring constantly. Then reduce heat to medium low and simmer, still constantly stirring, until the mixture is slightly thickened (about 15 minutes).
- Serve hot.
VANILLA ATOLE
This is a thick, hot Mexican drink with a taste of vanilla and cinnamon. My whole family loves it when I make it.
Provided by MELISSAA88
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine milk and cinnamon stick in a saucepan over medium heat. Bring to a boil, stirring constantly to prevent milk from burning on the bottom. Add sugar and stir for 2 minutes. Add vanilla extract and stir for another 2 minutes.
- Mix water and cornstarch in a small bowl until no lumps remain. Pour into the boiling milk and stir until thick, about 8 minutes.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 30.7 g, Cholesterol 19.5 mg, Fat 4.8 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 101.8 mg, Sugar 23 g
ATOLE DE ZARZAMORAS (BLACKBERRY ATOLE)
These hot beverages have been consumed since pre-Hispanic times. Made with water, milk, or a combination of the two, and often thickened with masa.
Provided by Fany Gerson
Categories Dessert Drinks Hominy/Cornmeal/Masa Milk/Cream Dairy Tree Nut Free Soy Free Vegetarian Non-Alcoholic
Yield 1½ quarts
Number Of Ingredients 5
Steps:
- In a saucepot over high heat, bring the water to a boil with the piloncillo and sugar until they are dissolved. Add the masa and whisk so it dissolves and doesn't form any lumps. Let thicken.
- Purée the blackberries in a food processor, add to the mixture, and cook for a couple of minutes; do not boil too long or the drink will lose color and that fresh blackberry flavor. Enjoy it while it's warm. If you have any left over it will thicken quite a bit; you can store it in the refrigerator and simply add a bit of water to the mixture when you reheat it.
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