Blue Corn Atole Food

BLUE CORN ATOLE

Blue corn Atole image

In New Mexico, blue corn atole is finely ground cornmeal toasted for cooking, consumed as a grainy porridge-style drink served warm, usually sweetened with sugar and/or thinned with milk. It is usually served at breakfast like cream of wheat or oatmeal. I grew up with this amazing drink.and now that it is getting cold out I will...

Provided by Teresa Morgan

Number Of Ingredients 4

Ingredients

1 cup milk
2 teaspoons sugar (or to taste)
4 teaspoons roasted cornmeal
cinnamon and/or other spices can be added to taste

Steps:

1. In a large saucepan, whisk milk into the masa flour little by little until completely mixed and free of lumps. Heat over meadium heat, stirring constantly, until it just begins to thicken. Add cinnamon and sugar. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy. Serve hot in mugs.

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Atole is a traditional New Mexico and Latin American breakfast dish made with Loma Vista Blue Corn Atole, milk, water, salt and sugar (Loma Vista Piloncillo). Depending on desired thickness, this dish can be consumed as a warm beverage or as a hot porridge. Also great for making homemade blue corn tortillas or any recipe calling for ground blue …
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Atole style blue corn meal is prepared by roasting the corn before it is ground. It can be used in most recipes calling for regular corn meal. Atole is a traditional Native American breakfast drink made by cooking roasted corn meal with water or milk, adding sugar or other spices to taste. Cooks from the Pueblo Tribes tend to prefer using Atole style for all their corn …
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Blue corn Atole with granulated maple sugar! In the Pueblos of NM this drink is called ah-geh. Atole is a hot corn drink originating in Mexico and South America, but versions of this nourishing beverage can be found wherever corn is traditionally grown. Atole is traditionally made with finely ground parched corn …
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