I am embracing fall foods like pumpkin rooibos tea from Trader Joe’s, stuffed acorn squash, and the delicious chili cookoff at work today. And there’s one unique cold weather drink I want to introduce you to. Meet Atole.
Atole is a Mexican hot drink made from ground field corn mixed with water to form a thick beverage. It is highly customizable and comes in a slew of different flavors – chocolate, peanut, blueberry, and chili to name a few.
I know many of you might be wondering why you should ever make this weird corn drink when you can just mix up a pack of Swiss Miss. But it’s so delicious. It’s creamy and thick with little dairy, sweet and chocolately with a corn undertone reminiscent of the leftover milk from a bowl of cocoa puffs. And it’s inexpensive and free from nasty preservatives. I rest my case.
Pictured below is the brand of masa harina para tortillas I used. I found it at my local Kroger in the flour section and it was less than $2.50 for the giant bag. If you’re really having a hard time finding it, there’s always Amazon.
Again, Atole is highly customizable. You can always some brown sugar to the recipe to make it sweeter or more water to make it thinner. You wouldn’t be remiss to add a dash of cayenne pepper, making it truly a Mexican Chocolate. The world is your oyster.
And, um, I had to put a picture of Nala in, with her still being a new addition and all. I’m terrible about remembering to take pictures of her when she’s actually doing cute things. But she sure does love to sleep on those Dominion boxes. And I’m enough of a sucker to keep them out and let her do it, even though she’s knocked them over 3 times already and I’ve had to reorganize hundreds of cards.
Stay warm and enjoy a steaming hot mug of atole!
- • ½ cup masa harina para tortillas
- • 3 cups water, plus more as needed
- • 1 cup milk
- • 3½ ounces milk chocolate, broken into pieces
- • ½ teaspoon ground cinnamon
- • pinch of salt
- In a large saucepan, add masa over medium heat. Immediately add the water in a slow stream, constantly whisking to avoid clumps. Bring to a simmer and whisk in milk, chocolate, cinnamon, and a pinch of salt until chocolate has melted, about one minute.
- Lower the heat and return to a simmer. Continue whisking constantly for 5 minutes. Thin with additional water if needed. Froth with a whisk and ladle into mugs. Serve immediately.
Adapted from Serious Eats