atole

Champurrado recipe from Pati&#x27;s Mexican Table Season 4, Episode 5 “Tamaliza!”

Champurrado

corn masa flour

water

milk

chocolate

grated piloncillo (or brown sugar (about 1/4 cup))

cinnamon (about 3-inches long)

Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and there, until the chocolate and the piloncillo dissolve. Serve hot.

Atole is a cool-weather must and this strawberry flavored one will brighten up even the gloomiest of cold days.

Strawberry Atole Recipe | Atole de Fresas

strawberries (halved)

Tablespoons brown sugar ((can substitute with piloncillo if desired))

baking soda

vanilla

whole fat milk ((or almond

Tablespoons corn flour

strawberries

1. Place the strawberries and about half a cup of water into a blender and blend until completely smooth. Put a fine sieve over a medium pot and strain the strawberry mixture into the pot. Pour in the sugar and the remaining water (2.5 cups) and mix until well combined. Simmer for about 10 to 15 minutes over low heat to help cook the strawberries and allow the sugar to completely dissolved. Add a pinch of baking soda and stir quickly until all of the bubbles have subsided. 2. Mix in the vanilla extract and cook for 1 minute. Then pour/stir in the milk and mix until well combined. At this time taste your atole and if desired add more sugar, this recipe isn&#x27;t too sweet. 3. In a small bowl combine the cornflour and water until you have a smooth mixture with no lumps. Stir it into the atole and mix until well combined. Continue to simmer over medium-low heat (while you stir) until the atole has thickened up similarly to gravy consistency. 4. Serve straight away and decorate with strawberry slices if desired. Enjoy! 

Champurrado is a sweet Mexican chocolate drink that&#039;s thick, creamy and hot. Make this recipe for a cold weather warm-up!

Champurrado (Chocolate Atole) + Video

whole milk ((See Note 1))

oz Mexican chocolate (two 3-ounce discs (See Note 2))

oz piloncillo ((See Note 3))

tsp vanilla extract

kosher salt

cinnamon stick ((See Note 4))

masa harina

Add the milk, Mexican chocolate, piloncillo, vanilla, salt and cinnamon stick to a medium saucepan. Heat over medium heat until the chocolate and sugar are dissolved. Stir frequently, about 3-5 minutes. Discard the cinnamon stick.

In a 4 cup measure, whisk together the warm water and masa harina until smooth. Carefully pour into hot choclate milk mixture, whisking to avoid lumps forming.

Bring to a simmer, reduce heat to low, and continue to cook for 25 minutes until thick, stirring frequently. Test - should coat back of spoon.

Serve with Mexican pastries like Conchas or Marranitos.

https://content.jwplatform.com/videos/NILdr4NL.mp4

Champurrado is a sweet Mexican chocolate drink that's thick, creamy and hot. Make this recipe for a cold weather warm-up!

Keep warm with a mug of thick and creamy Mexican Atole! This traditional drink is made with masa harina, piloncillo, cinnamon, and vanilla.

Mexican Atole

(plus

cinnamon

vanilla extract

salt

Add milk, piloncillo, and cinnamon stick to a medium saucepan or pot. Heat over low-medium heat until the piloncillo has completely dissolved. Stir frequently to make sure the milk and piloncillo don’t stick to the bottom of the saucepan.

Remove and discard the cinnamon stick, using a strainer if it has broken into pieces.

In a small bowl, add warm water and masa harina. Whisk together until smooth.

Add the masa harina mixture, vanilla extract, and salt to the saucepan. Whisk to combine.

Bring to a simmer, reduce heat to low, and continue to cook, stirring frequently, for 25-30 minutes until thick, creamy, velvety, and smooth. The atole should be thick enough to coat the back of a spoon.

Serve and garnish with a touch of ground cinnamon or a cinnamon stick.

The recipe for the Mexican Marzipan Atole or Peanut Atole Hot Drink has cornstarch or maicena, peanut marzipan, and milk. A true delight! ⁣⁣ It comes together in a few minutes a must-try for breakfast or dinner.

Mexican Marzipan Atole with Maicena

milk (or water)

peanut marzipan pieces (or 2 tablespoons of powdered peanut butter)

cornstarch (or maicena)

sugar (optional)

Dilute the cornstarch with water and mash the peanut marzipan pieces.

Add the crumbled marzipan to the blender and pour the milk. Blend like a smoothie.

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.

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.

Serve hot and enjoy with pastries or tamales.

https://www.youtube.com/watch?v=JMCY2qNM5ms

The recipe for the Mexican Marzipan Atole or Peanut Atole Hot Drink has cornstarch or maicena, peanut marzipan, and milk. A true delight! ⁣⁣ It comes together in a few minutes a must-try for breakfast or dinner. Grab the recipe at https://www.adrianasbestrecipes.com/mexican-marzipan-atole-with-maicena/

Mexican Marzipan Atole

Try atole de elote for a sweet, creamy, and cinnamon-infused corn drink. Made with fresh corn, dairy-free milk, and piloncillo, it&#39;s the perfect morning energy boost or complement to snacks like tamales.

Creamy Atole de Elote

piloncillo, grated or chopped

sweet corn

½ cups soy milk

corn starch

Bring the cinnamon stick and 3 cups of water to a simmer in a large pot. Simmer for 5 or 6 minutes to infuse the water, then add in the piloncillo and let it dissolve for another 4-5 minutes.

Cut the corn kernels off the cob and add them to a blender with the soy milk. Blend the mixture on high until smooth, then transfer it into the pot, passing it through a mesh strainer if you prefer.

Simmer the atole for 10 minutes, stirring consistently. Combine the cornstarch with ~&frac12; cup of water in a small mixing bowl, then add it to the pot along with vanilla.

Simmer for an additional 2-3 minutes until it reaches your preferred consistency. Serve your atole de elote with a sprinkle of cinnamon or alongside baked goods. Happy drinking!

This vegan champurrado is a rich and creamy drink bursting with flavor thanks to piloncillo, cinnamon, and Mexican chocolate. It&#39;s perfect for the holidays, special occasions, or to warm up on a rainy day!

The Best Vegan Champurrado

star anise pod

½ cups room temperature water

piloncillo

Mexican chocolate

soy milk

In a medium-large pot, bring the cinnamon stick, star anise, and 2 &frac12; cups of water to a boil. Once boiling, lower the heat and simmer for 10-12 minutes. Strain the water to remove any chunks of cinnamon or anise, then add it back to the same pot.

In the meantime, whisk the masa harina, salt, and 1 cup of very hot water together in a bowl or container. Stir vigorously to remove as many clumps as you can. Set aside.

Grate or finely chop the piloncillo and chocolate, then add both to the pot of steeped water with the soy milk. Continue simmering, stirring occasionally, until the chocolate and piloncillo have dissolved, about 5 minutes.

Slowly pour in the masa harina mixture while whisking continuously. Turn the heat up to medium-high until the mixture comes to a low boil, then reduce the heat and simmer for 10-12 minutes until thickened.

Serve your vegan champurrado as a breakfast drink or dessert, or alongside snacks like churros, tamales, etc. Happy drinking!

Atole de arroz is a delicious Mexican drink made from tender rice, warming cinnamon, and creamy milk. You only need 4 ingredients and 20 minutes!

Atole de Arroz (Only 4 Ingredients)

white rice

cane sugar

In a large pot, combine the water and cinnamon stick. Bring to a simmer with the lid on for a few minutes. In the meantime, rinse the rice until the water runs clear.

Add the rice to the pot of water and bring the mixture to a low boil. Turn the heat down to low and simmer with the lid on for 10-12 minutes, or until the rice is tender and the water has mostly absorbed.

Remove &frac12; - &frac34; of the rice (depending on your texture preference) and add it to a blender. Add the soy milk and sugar to the pot with the rest of the rice.

Ladle some liquid out to help mix the rice in the blender. Combine until smooth, then transfer the mixture back to the pot.

Simmer for an additional 8-10 minutes, stirring frequently. Taste and adjust the sugar to your preferred sweetness.

Serve your atole while warm with a sprinkle of cinnamon or berries on top. Serve on its own or with your favorite pastry. Happy drinking!

Yummy! I'm gonna make this again when I have more than one cup of oat milk. ;D

A warm mug of atole de elote takes me right back home—creamy corn, milk, and cinnamon coming together in the most comforting, nostalgic way.

Atole de Elote Recipe

cinnamon ((canela))

corn

oz evaporated milk

milk powder

tsp kosher salt

cornstarch

sugar (or

cinnamon (for garnish)

In a large pot, combine the water and cinnamon stick. Bring to a gentle simmer over medium heat. Let it cook until the water is infused with cinnamon, about 5 minutes. Turn off the heat and keep the pot on the stove.

Infuse the Water

Cut the kernels from 6 ears of corn. Transfer the kernels from 4 ears (about 1 lb 2 oz) to a blender. Set aside the kernels from the remaining 2 ears (about 1 ½ cups) for later use.

Add 2 cups of whole milk to the blender— enough to cover the kernels—and blend until completely smooth. Strain the mixture through a fine-mesh strainer into a bowl and set aside.

Prepare the Corn Mixture

Rinse the blender. Add 2 cups whole milk, evaporated milk, milk powder, cornstarch, vanilla extract, and salt. Blend until smooth and fully combined.

Make the Milk Base

Turn the heat back on to medium and bring the cinnamon-infused water to a gentle simmer. Stir in the sugar until fully dissolved.

Add the strained corn mixture and the reserved 1 ½ cups of whole kernels. Slowly pour the blended milk mixture into the pot, stirring constantly with a spatula.

Once the mixture begins to release steam or reaches a gentle simmer, reduce the heat to medium-low. Continue cooking, stirring constantly to prevent scorching. Do not let it boil.

Cook for 10–15 minutes, until the atole thickens slightly, looks glossy, the cornstarch flavor has cooked off, and the corn kernels are tender. Taste and adjust sugar if needed, then remove from the heat.

Combine and Cook

Remove the cinnamon stick. Ladle the atole into mugs and garnish with a sprinkle of ground cinnamon. The atole will continue to thicken slightly as it cools.

Serve

https://www.youtube.com/watch?v=9MB3J1V41ls

#atole #mexicandrinks #warmdrinks 
Atole de Elote is a traditional Mexican drink that’s warm, smooth, and comforting. Think of it like hot cocoa, but with sweet corn as the star. This creamy version is packed with rich corn flavor and enhanced by the depth of dry milk. Learn how to make it and enjoy a true taste of Mexico.

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✦ Atole de Elote Recipe ✦
2 cups water
1 stick cinnamon (canela) : https://amzn.to/3NzLuNd
6 ears of corn, divided 
4 cups whole milk, divided 
12 oz evaporated milk : https://amzn.to/3VPkMoI
½ cup milk powder : https://amzn.to/4nzb8T9
1/4 tsp kosher salt : https://amzn.to/4mWKwL9
2 tsp vanilla extract : https://amzn.to/3BEXLhv
3 tbsp cornstarch : https://amzn.to/4o2040E
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→ Optional
Ground cinnamon, for dusting as garnish

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Atole de Elote Recipe – Mexican Sweet Corn Drink

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