I am in count down mode to winter break! I have been finishing up some Christmas shopping and trying to wrap gifts so that I don’t need to do all this once my break starts! I am almost done!
How many of you have tried atole? I don’t even know how to describe what it is so I looked it up on Wikipedia and this is what it says:
Atole (Mexican Spanish a’tole (help·info), from Nahuatl ātōlli /aːˈtoːlːi/) is a traditional hot corn and masa based beverage ofMexican and Central American origin (where it is known as atol). Chocolate atole is known as champurrado or atole. It is typically accompanied with tamales, and very popular during the Christmas holiday season (Las Posadas).
The drink typically includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a very thin liquid consistency. Atole can also be prepared with rice, flour, or oatmeal in place of masa. In northern Mexico, there is also a variation using pinole (sweetened toasted corn meal). Although atole is one of the traditional drinks of the Mexican holiday Day of the Dead, it is very common during breakfast and dinnertime at any time of year. It is usually sold as street food.
- 1 pkg. (4.9 oz) Marias cookies (I use Gamesa brand)
- 8 cups of milk, divided
- 1 cinnamon stick
- 2/3 to 1 cup granulated sugar
- 1 teaspoon vanilla