Atole De Fresa Recipes
ATOLE DE FRESA
Atole is a traditional Mexican drink served hot, thickened with fresh corn masa and sweetened with piloncillo, raw cane sugar often sold in a cone shape. Dry masa harina, which is easier to find than fresh, is used here to thicken and flavor the drink, so be sure to use a good-quality variety. This recipe is finished off with strawberries for an even sweeter version with a pink hue. Freeze-dried strawberries blended to a powder or ripe in-season strawberries will give just the right amount of sweet fruity flavor.
Provided by Jocelyn Ramirez
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.)
MEXICAN-STYLE ATOLE
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
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.
MEXICAN ATOLE
Atole is a popular Mexican hot beverage, thickened with masa and flavored with cinnamon and brown sugar. Try this soothing beverage after dinner or in the afternoon with some cookies. You can be creative and add some pureed fruit if you wish!
Provided by Lizzie
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 5
Number Of Ingredients 5
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.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 14.1 g, Fat 0.4 g, Fiber 2.3 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 8 mg, Sugar 4.4 g
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