The word atole comes from atl, āwater,ā and tlaoli, āground corn.ā These beverages have been consumed since pre-Hispanic times and the variations are countless. Made with water, milk, or a combination of the two, and commonly thickened with masa, the beverage is also made with ground toasted corn, fermented corn, rice, oatmeal, fresh corn, or mature corn cooked in ashes. It is sweetened with sugar and/or piloncillo and often mixed with fruit. This drink is enjoyed with sweet tamales early in the morning or at night. This atole is very popular in MichoacĆ”n, and I want to thank Ernesto Hernandez Doblas for the recipe.
Recipe information
Yield
makes about 1Ā 1/2 quarts
Ingredients
VARIATION: STRAWBERRY ATOLE
Preparation
Step 1
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 doesnāt form any lumps. Let thicken.
Step 2
PurĆ©e 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 itās 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.
VARIATION: STRAWBERRY ATOLE
Step 3
Prepare as with the blackberry atole, combining the water, milk, and sugar (the quantity will depend on how sweet your strawberries are). Add the masa as directed. PurƩe the strawberries and combine in the same manner. Serve warm.
