Ingredients with Measurements:
- 1 cup masa harina (corn flour)
- 4 cups water
- 1 cup fresh orange juice
- 1/2 cup sugar
- 1 cinnamon stick
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Special equipment needed:
- Large saucepan
- Whisk
- Strainer
Step-by-step instructions:
1. In a large saucepan, whisk together the masa harina and 2 cups of water until smooth.
2. Add the remaining 2 cups of water, orange juice, sugar, cinnamon stick, ground cinnamon, and salt to the saucepan. Whisk until well combined.
3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
4. Reduce the heat to low and continue to cook, stirring frequently, for 15-20 minutes or until the mixture has thickened and the flavors have melded together.
5. Remove the cinnamon stick from the mixture and discard.
6. Add the vanilla extract and butter to the saucepan and whisk until the butter has melted and the mixture is smooth.
7. Strain the atole through a fine-mesh strainer into a large bowl or pitcher.
8. Serve the atole warm in mugs or glasses.
Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 3g
Carbohydrates: 51g
Protein: 3g
Sodium: 150mg
Sugar: 28g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal or corn flour.
- Orange juice can be substituted with any other citrus juice.
- Sugar can be substituted with honey or agave nectar.
- Cinnamon stick can be substituted with ground cinnamon.
Variations:
- Add a pinch of cayenne pepper for a spicy twist.
- Use almond milk or coconut milk instead of water for a creamier texture.
- Add chopped nuts or dried fruit for extra texture.
Tips and tricks:
- Whisk the masa harina and water thoroughly to avoid lumps.
- Stir the atole frequently to prevent it from sticking to the bottom of the saucepan.
- Adjust the sweetness to your liking by adding more or less sugar.
Storage instructions:
Store 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 frequently, until warmed through.
Presentation ideas:
Serve the atole in colorful mugs or glasses and garnish with a sprinkle of ground cinnamon or a slice of orange.
Garnishes:
Ground cinnamon, orange slices, chopped nuts, dried fruit.
Pairings:
Mexican sweet bread, churros, tamales.
Suggested side dishes:
Mexican rice, refried beans, guacamole.
Troubleshooting advice:
- If the atole is too thick, add more water or orange juice to thin it out.
- If the atole is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the atole thoroughly to avoid any risk of foodborne illness.
- Store leftover atole in the refrigerator and consume within 3 days.
Food history:
Atole is a traditional Mexican drink made from masa harina and water. It has been enjoyed for centuries and is often served during celebrations and holidays.
Flavor profiles:
Sweet, citrusy, with a hint of cinnamon.
Serving suggestions:
Serve the atole as a warm and comforting drink during breakfast, brunch, or as a dessert.
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Region: Mexican