Marigold Atole

Name: Marigold Atole
Prep time: 30 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 1/2 cups cempasúchil flower, organic; 2 cups water; 8 cups whole milk; 150 grams masa dough, for tortillas; 1 cone piloncillo, to taste, it can be grated; 1 cinnamon stick; 1 orange peels, without the white part; cempasúchil flower, for decoration; cinnamon stick, for decoration

Mayte Rueda

Discover how to prepare this marigold atole, it is the ideal beverage for the Day of the Dead season, as the flowers are only available at this time. Its flavor will surprise you, as these flowers have a subtle, spicy, warm, and different taste.

Reviewed by Editorial Team of Kiwilimón

Published: 09-11-2021

Preparation

10 mins

20 mins

Low

Remove the petals from the flowers until you obtain 1 ½ cups and blend them with the water until perfectly ground. Set aside. Blend the milk with the corn dough until fully integrated. Set aside. Heat the blended milk with the dough in a deep pot over medium-low heat; once it starts to bubble slightly, add the piloncillo, the cinnamon stick, and the orange peel, and cook for 10 more minutes. Pour in the flower mixture and mix well; cook until the desired consistency is achieved. Let it rest for 5 minutes before serving. Serve and decorate with marigold petals and cinnamon.

Nutritional information

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

Energy

kcal

3.3%

Carbohydrate, by difference

7.9

2.63%

Protein

2.8

5.6%

Total lipid (fat)

2.6

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100

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Marigold Atole

Ingredients

Preparation

Nutritional information

Presentation

Tips

Marigold Atole

Ingredients

Preparation

Nutritional information

Presentation

Tips

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