Whether hot or refreshing, you can accompany your food with this atole de elote. In Mexico it is used as breakfast or as a drink at any time of the day.
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Ingredients4 portions
Preparation
Flare the corn and liquefy them with milk, sugar and yolks. Strain and cook with the zest in a saucepan over medium heat. Move constantly until it thickens. Serve and decorate with powdered corn kernels or cinnamon.
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