Ingredients with Measurements:
- 2 cups milk
- 1/2 cup masa harina (corn flour)
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh strawberries, diced
- 1/4 cup heavy cream
Special equipment needed:
- Blender
Step-by-step instructions:
1. In a saucepan, heat the milk over medium heat until it comes to a simmer.
2. In a blender, combine the masa harina, sugar, cinnamon, and vanilla extract.
3. Gradually add the hot milk to the blender and blend until smooth.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
5. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally.
6. Add the diced strawberries and continue to simmer for another 2-3 minutes.
7. In a separate bowl, whip the heavy cream until stiff peaks form.
8. Serve the atole in mugs or bowls and top with a dollop of whipped cream.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 235
Fat: 6g
Carbohydrates: 42g
Protein: 5g
Sodium: 70mg
Sugar: 30g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Fresh strawberries can be substituted with frozen strawberries.
Variations:
- Atole de Chocolate: Substitute the strawberries with 1/2 cup cocoa powder.
- Atole de Vainilla: Omit the strawberries and add an additional 1/2 teaspoon of vanilla extract.
Tips and tricks:
- Make sure to stir the atole constantly while cooking to prevent it from sticking to the bottom of the pan.
- If the atole is too thick, add more milk until it reaches your desired consistency.
- For a smoother texture, strain the mixture through a fine-mesh sieve before serving.
Storage instructions:
Store any leftover atole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the atole in a saucepan over low heat, stirring constantly, until heated through.
Presentation ideas:
Serve the atole in colorful mugs or bowls and top with a sprinkle of cinnamon.
Garnishes:
Top the atole with whipped cream, sliced strawberries, or a drizzle of chocolate syrup.
Pairings:
Serve the atole with Mexican sweet bread or churros.
Suggested side dishes:
Serve the atole as a dessert after a meal of tacos, enchiladas, or tamales.
Troubleshooting advice:
- If the atole is too thin, continue to simmer it until it thickens to your desired consistency.
- If the atole is too thick, add more milk until it reaches your desired consistency.
Food safety advice:
Make sure to cook the atole to a temperature of at least 165°F to ensure it is safe to eat.
Food history:
Atole is a traditional Mexican drink made from masa harina and milk. It has been enjoyed for centuries and is often served during celebrations and festivals.
Flavor profiles:
The atole has a sweet and creamy flavor with hints of cinnamon and vanilla. The addition of fresh strawberries adds a fruity and refreshing twist.
Serving suggestions:
Serve the atole warm or chilled, depending on your preference.
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Region: Mexican