Atole Recipes

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.

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.

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.

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.

Steps:

• Combine the milk, sugar (or piloncillo) and salt in a small pot and over medium-low. Cook, stirring occasionally, until the sugar or piloncillo has fully dissolved.
• Add the masa harina to a medium bowl and add the hot water, 1 cup at a time, whisking to combine until smooth with no lumps.
• If using fresh strawberries, add 1 to 2 cups of the milk mixture to a blender with the strawberries and blend until smooth. Set aside.
• Whisk the masa mixture into the pot with milk and allow it to come to a simmer on medium-low, while whisking to avoid lumps. Once simmering, cook for 2 to 3 minutes and turn off the heat.
• Whisk in the strawberry powder (or purée) and beet powder, if using, until fully combined. Taste for sweetness and adjust as necessary. It will continue to thicken as it cools. Serve immediately. (Reheat in a pot over low heat or in a microwave, adding a splash of milk to loosen, if necessary. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.)

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.

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.

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.