Greetings dear community, have a happy weekend 🤗
Cornstarch atole (Maizena) is one of those hot drinks that will always have a special place in my kitchen. I learned to make this recipe when I was very little; my mom was an expert at preparing atole. I would have a cup, but it wasn't enough because I always wanted more 😋
I remember that when I was in elementary school, they would hand out a glass of milk, but I wouldn't drink it right away. Instead, I would save it, and when I got home, the first thing I would do was pour the milk into a pot, add cornstarch, sugar, and vanilla. At that point, I would make my atole without any measurements, doing everything by instinct. I was always satisfied, haha, even though sometimes my drink would have lumps, I still enjoyed it 😁
But today I'm going to make a different version. We'll use almond milk and evaporated milk. I really like using evaporated milk in this type of recipe because it makes the atole creamier. The result? A delicious, semi-thick hot drink!
El atol de fécula de maíz (Maizena) es una de esas bebidas calientes que siempre tendrá un lugar especial en mi cocina, aprendí a hacer esta receta siendo muy pequeña, mamá era una experta preparando atoles, yo tomaba una taza pero no era suficiente porque siempre quería más 😋
Recuerdo que estando en la escuela, en primaria, repartían un vaso de leche, pero yo no lo tomaba al momento, sino que lo guardaba y al llegar a casa lo primero que hacía era echar la leche en una olla, agregarle Maizena, azúcar y vainilla, en ese momento preparaba mi atol sin ninguna medida, hacía todo por instinto, yo quedaba satisfecha jajaja, aunque a veces le quedaban grumos a mi bebida aún así lo disfrutaba 😁
Pero hoy voy a hacer una versión diferente, usaremos leche de almendras y leche evaporada, esta última me gusta mucho usarla en este tipo de recetas porque hace que el atol quede más cremoso, el resultado, ¡una bebida caliente semi espesa y deliciosa!
Are you interested in the recipe? Come along! 😉
-3 tablespoons cornstarch (Maizena)
-250 ml water
-500 ml almond milk
-One or two cinnamon sticks
-3 tablespoons granulated panela (or your preferred sweetener)
-250 ml evaporated milk
-1/4 teaspoon salt
-Ground cinnamon for garnish (optional)
Begin by adding three tablespoons of cornstarch to 250 ml of water, mix until well dissolved, and set aside.
Comenzamos echando en los 250 ml de agua las tres cucharadas de maicena, lo mezclamos que se disuelva muy bien, reservamos.
Now we're going to put the almond milk in a pot along with the cinnamon stick and the salt.
We also add the granulated panela, mix, and cook over medium-high heat.
Add the evaporated milk, beat again, and let it cook until it comes to its first boil.
When our mixture starts to boil, it's time to add the cornstarch we dissolved. At this point, we beat continuously over low heat. While we're beating, the atole will thicken. After it thickens, we let it cook for a couple more minutes. It's important not to stop beating, as we don't want lumps.
Now, we turn off the stove and take out the cinnamon sticks.
Finally, and optionally, add a little vanilla essence, mix and you're done.
Serve! I like to drink this atole warm with a touch of cinnamon 😍 It gets a little thicker as it cools, I hope you enjoy it! 😊
Yields: 4 cups.
I hope you try making this recipe, this atole is truly delicious 🤤
Photos are my own, taken and edited with my Tecno Spark 20C phone.
Separators and shapes from Microsoft Word.
Collage used: CollageMaker.
