Sweet Milk And Corn Drink Atole Food

ATOL DE ELOTE (SWEET CORN AND MILK DRINK)

Atol De Elote (Sweet Corn and Milk Drink) image

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

Ingredients

5 ears corn
3 cups milk, divided
1 cup sugar
2 cinnamon sticks (about 3-inch long)
1 pinch kosher salt

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.

MEXICAN-STYLE ATOLE

Mexican-Style Atole image

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

Ingredients

4 ounces piloncillo (pure cane sugar) or 1/2 cup packed dark brown sugar
1 (4-inch) cinnamon stick (preferably Ceylon)
Pinch of kosher salt
2 cups whole milk
1/2 cup masa harina (preferably Maseca brand)
Ground cinnamon for dusting (optional)

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.

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