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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Ingredients4 portions
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.
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