Mexican Marzipan Atole with Maicena
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Author : Chef Adriana Martin
Ingredients
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Instructions
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Step 1
Dilute the cornstarch with water and mash the peanut marzipan pieces.
Step 2
Add the crumbled marzipan to the blender and pour the milk. Blend like a smoothie.
Step 3
Add the blended milk with the peanut marzipan to an aluminum milk jug or a saucepan and cook until milk starts bubbling and you know it is hot.
Step 4
Until then add the diluted cornstarch and continue mixing with a wooden spoon or a milk frother. The atole will be ready when getting a smooth velvety consistency.
Step 5
Serve hot and enjoy with pastries or tamales.