Atolethe Nahuatl atoll ‘watery’ of atl water and Tollis one of the mexican drinks most popular and has its pre-Hispanic origin highly consumed in Mesoamerica. In the original recipe it has a sweet cooking of corn in water and it used to be flavored with cocoa, chilies and honey, because at that time the sweetener was not known as such and it was the only thing that was available to give it a special touch.
His record as such was marked by Hernan Cortes in their Relationship Letters, where he cataloged it as a very energetic drink and that it did not turn out to be very pleasant for them. This led the Spanish to modify the recipe a bit and they would add the milk. Currently there are different versions and the recipe that brings us today will be made with guava.
Tips so you don’t get cut
- When you integrate the guava puree, do not add it until the atole reaches the perfect cooking, because the milk could curdle.
- Milk doesn’t really influence it, it can be anyone, don’t worry.
- You can substitute fresh guavas for canned ones, it could give a similar result, you just have to drain perfectly.
- Remove the seeds from the guava before pureeing so you can skip the strainer part.
- You can store leftover atole in the refrigerator for several days, then heat it up.
- 4 cups of milk
- 1/2 cup of sugar
- 1 sprig of lower leg
- 8 tablespoons of corn flour or corn starch
- 2 cups of water (separately)
- 21/2 cups of guava (cut in half)
- We will take the milk to a pot, the sugar and the lower leg. Leave over medium heat until it reaches a boil.
- In a bowl Mix the flour with the water. Stir well until the lumps are removed.
- When we have the milk ready, we will add the flour mixture and leave over medium-low heat. We will leave until it thickens.
- On the other hand the guavas in the blender with the remaining cup of water, leave until a homogeneous mixture is obtained. We will pass through a sieve and integrate it into the fire. Let cook for about 10 minutes.
- And ready, serve and enjoy.