Blue Corn Atole Recipes

BLUE CORN ATOLE

Blue corn Atole image

In New Mexico, blue corn atole is finely ground cornmeal toasted for cooking, consumed as a grainy porridge-style drink served warm, usually sweetened with sugar and/or thinned with milk. It is usually served at breakfast like cream of wheat or oatmeal. I grew up with this amazing drink.and now that it is getting cold out I will...

Provided by Teresa Morgan

Number Of Ingredients 4

Ingredients

1 cup milk
2 teaspoons sugar (or to taste)
4 teaspoons roasted cornmeal
cinnamon and/or other spices can be added to taste

Steps:

1. In a large saucepan, whisk milk into the masa flour little by little until completely mixed and free of lumps. Heat over meadium heat, stirring constantly, until it just begins to thicken. Add cinnamon and sugar. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy. Serve hot in mugs.

MEXICAN ATOLE

Mexican Atole image

A warming drink perfect for winter, Mexican Atole is full of the comforting flavors of vanilla and cinnamon.

Provided by Sarah | Curious Cuisiniere

Categories Drink Recipes

Time 25m

Number Of Ingredients 6

Ingredients

½ c masa harina, (not cornmeal)
3 c water
1 c milk, 2% or whole
1/4 c grated piloncillo, or brown sugar (more if desired)
1 tsp cinnamon
1 tsp pure vanilla extract

Steps:

In a medium saucepan combine masa harina, water, milk, piloncillo (or brown sugar), and cinnamon. Whisk the mixture to combine. Bring it to a simmer over medium high heat, whisking often.
Reduce the heat to medium and simmer the mixture for 5-10 minutes, whisking often, until your desired consistency is reached.
Remove the atole from the heat and whisk in the vanilla.
Serve hot or warm with a pinch of cinnamon to garnish.

Nutrition Facts : Calories 127 calories, ServingSize 8 oz, UnsaturatedFat 0 grams unsaturated fat

ATOLE PINON HOTCAKES

Atole Pinon Hotcakes image

Provided by Food Network

Categories dessert

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

4 cups all-purpose flour
1 1/2 cups blue cornmeal, ground
1/4 cup baking powder
1/4 cup sugar
1/2 tablespoon salt
2 large eggs
4 ounces soy oil (vegetable oil also works)
6 cups milk
4 to 6 ounces roasted pine nuts, shelled
Hot maple syrup, for serving
Whipped butter, for serving

Steps:

In a large bowl, mix all dry ingredients together. In a separate bowl, mix eggs and oil. Add milk and dry ingredients to egg and oil mixture. Mix until batter is smooth, but still lumpy, being careful not to over mix. Cook on a hot griddle. Prior to flipping the hotcake, spread pine nuts evenly throughout. Serve with hot maple syrup and whipped butter.

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