Almond Atole

Name: Almond Atole
Prep time: 20 min
Yield: 4
Ingredients: 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

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

Published: 02-12-2009

Preparation

20 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.

At the moment, this recipe does not have nutritional information.

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Almond Atole

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Preparation

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