A thick hot breakfast cereal drink similar to American Cream of Wheat only drinkable. Quite often it's served with a dollop of fruit puree of marmalade. This recipe was first posted by Chelsie Kenyon at http://mexicanfood.about.com/bio/Chelsie-Kenyon-16233.htm
Atole
1/3 cup masa harina blended with 1/4 cup warm water in blender
3 cups water
5 tablespoons brown sugar or piloncillo
1 pinch of salt
1/4 teaspoon cinnamon or 1 cinnamon stick
2 teaspoons vanilla or one one vanilla bean
1/2 cup pureed fruit (optional)
Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3
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