Atole De Zarzamoras Blackberry Atole Recipes

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ATOLE DE ZARZAMORAS (BLACKBERRY ATOLE)



Atole de Zarzamoras (Blackberry Atole) image

These hot beverages have been consumed since pre-Hispanic times. Made with water, milk, or a combination of the two, and often thickened with masa.

Provided by Fany Gerson

Categories     Dessert     Drinks     Hominy/Cornmeal/Masa     Milk/Cream     Dairy     Tree Nut Free     Soy Free     Vegetarian     Non-Alcoholic

Yield 1½ quarts

Number Of Ingredients 5

5 cups water
3 ounces piloncillo, coarsely chopped, or ⅓ cup firmly packed dark brown sugar
½ cup sugar
1 cup fresh masa, or 1 cup masa harina mixed with ½ cup of hot water
1½ cups fresh blackberries

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.

ATOLE DE FRESA



Atole de Fresa image

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

4 cups unsweetened plant-based milk, plus more as needed
2/3 cup raw turbinado sugar, or 5 ounces piloncillo (grated or broken into small pieces)
Pinch of salt
2/3 cup dried masa harina
2 cups hot water
6 tablespoons strawberry powder (made from blending freeze-dried strawberries) or 4 ounces fresh, in-season strawberries
1 teaspoon dehydrated beet powder, for color (optional)

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.)

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