Ingredients with Measurements:
- 4 cups of water
- 2 cups of fresh corn kernels
- 1 cinnamon stick
- 1 cup of milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 1/4 cup of cornstarch
- 1/4 cup of cold water
Special equipment needed:
- Blender
- Medium saucepan
- Whisk
Step-by-step instructions:
1. In a blender, blend the fresh corn kernels with 2 cups of water until smooth.
2. In a medium saucepan, bring the remaining 2 cups of water and cinnamon stick to a boil. Add the blended corn mixture and stir well.
3. Reduce the heat to medium-low and let it simmer for 15-20 minutes, stirring occasionally.
4. In a small bowl, mix the cornstarch and cold water until smooth.
5. Add the milk, sugar, salt, and vanilla extract to the saucepan and stir well.
6. Gradually add the cornstarch mixture to the saucepan, stirring constantly until the mixture thickens.
7. Remove the cinnamon stick and let the atole cool for a few minutes.
8. Serve warm in mugs or bowls.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 220
Total fat: 2g
Saturated fat: 1g
Cholesterol: 5mg
Sodium: 160mg
Total carbohydrates: 50g
Dietary fiber: 2g
Sugar: 30g
Protein: 4g
Substitutions for ingredients:
- Fresh corn kernels can be substituted with canned corn or frozen corn.
- Milk can be substituted with almond milk or coconut milk.
- Sugar can be substituted with honey or agave nectar.
Variations:
- Add a pinch of ground nutmeg or ground cloves for extra flavor.
- Top with whipped cream or a sprinkle of cinnamon before serving.
- Use different types of milk, such as soy milk or oat milk, for a vegan version.
Tips and tricks:
- Be sure to stir the atole frequently to prevent it from sticking to the bottom of the saucepan.
- If the atole is too thick, add more milk or water to thin it out.
- For a smoother texture, strain the blended corn mixture before adding it to the saucepan.
Storage instructions:
Refrigerate any leftover atole in an airtight container for up to 3 days.
Reheating instructions:
Reheat the atole in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the atole in colorful mugs or bowls for a festive presentation.
Garnishes:
Top with whipped cream, a sprinkle of cinnamon, or a few fresh corn kernels.
Pairings:
Serve with traditional Mexican sweet bread, such as conchas or pan dulce.
Suggested side dishes:
Enjoy with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the atole is too thin, add more cornstarch to thicken it.
- If the atole is too thick, add more milk or water to thin it out.
Food safety advice:
Be sure to cook the atole thoroughly and refrigerate any leftovers promptly.
Food history:
Atole is a traditional Mexican drink made from masa or cornmeal. It has been enjoyed for centuries and is often served during holidays and celebrations.
Flavor profiles:
Mexican Atole de Elote has a sweet and creamy flavor with hints of cinnamon and vanilla.
Serving suggestions:
Serve warm as a comforting drink or dessert.
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Region: Mexican