Peanut Atole

Luz Gonzalez
The only thing I want to try when the celebration of All Saints arrives, but if you're craving it, you can make it any day. Try making it with a friend, with your kids, or with whoever you want, and remember that this recipe is to treat ourselves. Peanut atole is simply delicious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • 50 grams peanuts, peeled
  • 1 1/2 piloncillos
  • 1 liter cow's milk
  • 2 cloves
  • 1 black pepper
  • 1/4 ounces cinnamon stick
  • 350 grams dough, of corn
Preparation
20 mins
40 mins
Medium
  • Toast the peanuts, preferably in portions to avoid burning or leaving them raw, and set aside.
  • Toast the cloves, pepper, and cinnamon, then grind with water; set aside.
  • Boil 3 liters of water and add, when it is boiling, 300g of masa; we will use the rest of the ingredients to adjust the consistency if necessary. Cook this mixture over medium heat, stirring constantly to prevent it from sticking. Then, grind the peanuts with a bit of the reserved water and add it to your mixture, stirring to prevent it from curdling.
  • Let it cook for a few minutes until the ingredients are well integrated and have changed color. Add the liter of milk and the piloncillo (in small pieces for better integration) and continue cooking, stirring constantly, until the consistency and color change due to the piloncillo.
  • Add the spice mixture and increase the heat until it boils, all while continuing to stir.

Nutritional Information

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