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Deborah

Deborah Dana
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Recipe of Atole de Almendra
Recipe

Atole de Almendra

20 mins
Low
4.8571428571429
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The atole is a drink of pre-Hispanic origin that is taken in Mexico and other Latin American countries. This recipe is a mixture of traditional atole with a modern touch while doing it with almonds. The drink is hot
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Ingredients

4 portions
  • 2 cups milk
  • 3 cups Water
  • 3 tablespoons flour, fine corn (cornstarch)
  • 1 tablespoon almond extract, or another essence
  • 1 tablespoon almond, toast in pieces
  • cinnamon, powdered

Preparation

The cornstarch dissolves in cold water and mixes constantly moving so that lumps are not made.
It is boiled over low heat for 20 minutes and once it is well cooked add the milk and sugar, and let it boil. for 10 more minutes.
Remove from the heat and add the almond essence.
Toasted almonds are added.

PRESENTATION

At the time of serving decorate with cinnamon powder. Serve very hot.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (7)
Blanca Salido Macias
22/12/2013 22:50:35
con una concha a un lado mmm k rico
citlaly escobar
07/10/2013 01:56:41
Ricoooo Simplente que me encantan los atoles y mas si hace frio.
Lauss Hernández
08/02/2013 01:45:35
Delicioso Un must-drink
Anonymous
08/02/2013 01:45:09
Buenas ideas
Lupita Camacho
02/02/2013 16:15:58
almendra k delicioso muy buena receta acompañada con galletas
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