We are already entering the holiday season, everyone is setting up their Christmas tree and in my family, everyone is getting ready for las posadas. With these traditional Mexican celebrations comes all the delicious cuisine that we are known for. Tamales, buñuelos, champurrado, and number one on our list today, Atole de Masa.
Atole is a warm drink made from masa harina or corn flour. This is the same masa we use for making other well known foods such as tortillas, tamales, or gorditas. It can be made in many different ways with various ingredients. It is even the base for making champurrado, which is a chocolate drink that is also very popular during the holiday season. Today, we’ll focus on making a very simple and easy version of this drink. This is how my family makes it every year and hopefully you’ll enjoy making it and sharing it with your family as well.
Atole de Masa:
- 1 Cup of Masa
- 2 1/2 Cups of Water
- 2 Cinnamon Sticks
- 2 1/2 Cups of Milk
- 1 Cup of Sugar
*This recipe makes about 4 servings.
- First, mix the masa and the water in a bowl and stir until the masa is completely dissolved. Use a sieve to strain the mixture and remove any clumps that may be remaining. Transfer to a pot and warm over medium heat. Add the two cinnamon sticks. Stir constantly to keep any lumps from forming. Once it starts to thicken, remove it from heat and put aside.
- In another small pot, heat the milk until bubbles just barely start to break the surface. Pour this milk into the masa mixture and stir until well combined. Add in the sugar and return the Atole to heat. Keep stirring constantly until the Atole thickens.
- Serve and enjoy!
- 1.5 oz. of Unsweetened Baker’s Chocolate Chopped
To make Champurrado, add the chopped chocolate to the Atole right before it thickens. Stir until the chocolate melts and is well incorporated into the Atole. Boil for 2-3 more minutes, then remove from heat and serve.
Notes: Once these drinks cool down, they will start to solidify. Simply, add a bit more milk when you re-heat them, and stir vigorously so that they liquefy once more. (It is really up to you on how thick you want them.)
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