Atole or atole is a drink of pre-Hispanic origin and is very popular in Mexico. Sweet corn cooked in water has a slightly thick consistency and is served as warm as possible. Traditionally, it is sweetened with piloncillo, sugar, or honey. It is also often made using milk instead of water.
To make the taste of the drink more appetizing, it is often flavored with aromatic spices (cocoa, vanilla, cinnamon, anise, orange blossom, orange leaf) and other flavorings (chocolate, juice or sweet pulp). Very common.
Originally made solely from corn dough, it is now made from corn flour or ready-made formulas based on corn grits, wheat, and rice.
I often see grandmothers preparing this recipe for their grandchildren and serving them a healthy and delicious hot drink. This is also the easiest atole to prepare.
*You can also use cornstarch instead to thicken it.
Heat 1.5 liters of water.
Meanwhile, dissolve the corn dough in 0.5 liters of water and pass through a fine sieve. Add vanilla beans.
Then mix the water with the dissolved mass and put it on the fire again, stirring continuously.
Add the shaved piloncillo to thicken it, and once it’s cooked through, it’s ready to eat.