Rodolfo Vera

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Rodolfo Vera

Atole de Cajeta Coronado

Name: Atole de Cajeta Coronado
Prep time: 45 min
Cook time: 45 min
Yield: 12
Cuisine: Mexicana
Ingredients: 3 liters milk; 640 grams cajeta - Mexican carmelized goat milk sweet; 1 box cornstarch; 1 glass Water; 4 rods cinnamon

15 mins

30 mins

Low

4.8

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Rodolfo Vera

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Delicious cactus atole with which you can accompany a rich tanda of tamales, or to acclimate in those cold days, or for any occasion that deserves it.

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Ingredients

12 portions

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3 liters milk
640 grams cajeta - Mexican carmelized goat milk sweet
1 box cornstarch
1 glass Water
4 rods cinnamon

Preparation

In a pot, boil the 3 liters of milk together with the cinnamon sticks.

Meanwhile, in a bowl add 3 tablespoons generous toffees and dissolve with water until no lumps remain.

When the milk is about to boil, remove the custard that is forming and add the flour mixture, at this point you must move constantly to mix well and let the atole boil again for about 10 minutes.

Add 320 grams of cajeta (half a jar) to sweeten the atole, at this point you should constantly move the atole until the cajeta dissolves.

Finally, let it boil about 3 minutes and that's it.

PRESENTATION

Allow the atole to cool a little and serve hot.

TIPS

When you add the flour mixture to the milk, you should not stop moving the atole until it boils again so that it does not stick in the pot. Also, once the cajeta is added to the atole, it is necessary to move a little to mix the cajeta well.

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Atole de Cajeta Coronado

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by