Mexican Atole (warm cornmeal drink)
I was invited to a corn-themed potluck dinner called "Cornucopia', and was tasked with finding something corn-related to bring. I figured there would be lots of corn salads, corn bread, corn fritters. So I found this beverage. Cooked lightly, it's more of a beverage. After keeping it warm much of the evening, it became more of a porridge. It was summer, but it would make a great winter beverage, or a great breakfast.
I will place the original recipe plus the amount I made. I think the original recipe is good for most situation and yields 4 cups. I quadrupled that for the party.
Ingredients:
- 1/2 cup masa harina (not cornmeal) - (large group 2 cups)
- 3 cups water - (large group 12 cups)
- 1 cup 2% or whole milk - (large group 4 cups)
- 1/4 cup grated piloncillo or brown sugar - (large group 1 cup) *I used brown sugar
- 1 tsp cinnamon - (large group 4 tsp)
- 1 tsp vanilla extract - (large group 4 tsp)
Instructions:
- In a medium (or large depending on the size), combine masa harina, water, milk, piloncillo or brown sugar, and cinnamon. Whisk to combine. Bring to a simmer over medium-high heat. Continue to whisk frequently.
- Reduce heat and simmer for 5-10 min. Continue to whisk frequently. Do this until your desired consistency.
- Remove from heat and stir in vanilla.
- If not serving immediately, continue to stir occasionally. The pot is still hot, and it did cook the bottom after I removed it from heat.
- Serve hot or warm (people at the party told me they liked it better after it had cooled a little) with a sprinkle of cinnamon on the top to garnish if you choose.
**If for some reason you want to make it alcoholic, perhaps mix in some RumChata when you pour into your own glass, after it has cooled so that it doesn't cook off the alcohol. RumChata would compliment the beverage nicely I believe.
Adapted from: Curious Cuisiniere
Doyle made Sweet Corn Ice Cream for the party. If your curious, the recipe is HERE.
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