Almond Atole

Deborah Dana
Atole is a pre-Hispanic drink consumed in Mexico and other Latin American countries. This recipe is a blend of traditional atole with a modern twist by using almonds. The drink is served hot.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups cow's milk
  • 3 cups water
  • 3 tablespoons flour, fine corn flour (cornstarch)
  • 1 tablespoon almond extract, or another essence
  • 1 tablespoon almonds, toasted in pieces
  • cinnamon, powder
Preparation
20 mins
0 mins
Low
  • The cornstarch is dissolved in cold water and mixed while stirring constantly to avoid lumps.
  • It is boiled over low heat for 20 minutes, and once it is well cooked, milk and sugar are added, and it is left to boil for another 10 minutes.
  • Remove from heat and add almond essence.
  • Add the pieces of toasted almond.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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