The word atole comes from atl (water) and tlaoli (ground corn). These beverages have been consumed since pre-Hispanic times and the variations are countless. Made with water, milk, or a combination of the two, and commonly thickened with masa, the beverage is also sometimes made with ground toasted corn, fermented corn, rice, oatmeal, fresh corn, or mature corn cooked in ashes. It is sweetened with sugar and/or piloncillo and often mixed with fruit.
This drink is enjoyed with sweet tamales early in the morning or at night. This atole is very popular in Michoacán, and I want to thank Ernesto Hernandez Doblas for the recipe.
Ingredients
5 cups water
3 ounces piloncillo, coarsely chopped, or ⅓ cup firmly packed dark brown sugar
½ cup sugar
1 cup fresh masa, or 1 cup masa harina mixed with ½ cup of hot water
1½ cups fresh blackberries
Preparation
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Step 1
In a saucepot over high heat, bring the water to a boil with the piloncillo and sugar until they are dissolved. Add the masa and whisk so it dissolves and doesn’t form any lumps. Let thicken.
Step 2
Purée the blackberries in a food processor, add to the mixture, and cook for a couple of minutes; do not boil too long or the drink will lose color and that fresh blackberry flavor. Enjoy it while it’s warm. If you have any left over it will thicken quite a bit; you can store it in the refrigerator and simply add a bit of water to the mixture when you reheat it.
Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.
Buy the full book from Penguin Random House, Amazon, or Bookshop.
The word atole comes from atl (water) and tlaoli (ground corn). These beverages have been consumed since pre-Hispanic times and the variations are countless. Made with water, milk, or a combination of the two, and commonly thickened with masa, the beverage is also sometimes made with ground toasted corn, fermented corn, rice, oatmeal, fresh corn, or mature corn cooked in ashes. It is sweetened with sugar and/or piloncillo and often mixed with fruit.This drink is enjoyed with sweet tamales early in the morning or at night. This atole is very popular in Michoacán, and I want to thank Ernesto Hernandez Doblas for the recipe.Ingredients5 cups water3 ounces piloncillo, coarsely chopped, or ⅓ cup firmly packed dark brown sugar½ cup sugar1 cup fresh masa, or 1 cup masa harina mixed with ½ cup of hot water1½ cups fresh blackberriesPreparationStep 1In a saucepot over high heat, bring the water to a boil with the piloncillo and sugar until they are dissolved. Add the masa and whisk so it dissolves and doesn’t form any lumps. Let thicken.Step 2Purée the blackberries in a food processor, add to the mixture, and cook for a couple of minutes; do not boil too long or the drink will lose color and that fresh blackberry flavor. Enjoy it while it’s warm. If you have any left over it will thicken quite a bit; you can store it in the refrigerator and simply add a bit of water to the mixture when you reheat it. Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.
Atole de Zarzamoras (Blackberry Atole)
