Diana Mendoza Gonzalez

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Peanut atole

Name: Peanut atole
Prep time: 60 min
Cook time: 60 min
Yield: 20
Cuisine: Mexicana
Ingredients: 50 grams peanut, bare; 1 1/2 piloncillo; 1 liter milk; 2 whole cloves; 1 black pepper; 1/4 ounces cinnamon stick; 350 grams dough, of corn

20 mins

40 mins

Half

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Diana Mendoza Gonzalez

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The only thing I want to try when the celebration of all saints arrives but if you fancy it you can do it any day, try to do it with a friend, with your children, or with whomever you want and remember that this recipe is to pamper us. The atole de peanut is simply delicious.

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Ingredients

20 portions

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50 grams peanut, bare
1 1/2 piloncillo
1 liter milk
2 whole cloves
1 black pepper
1/4 ounces cinnamon stick
350 grams dough, of corn

Preparation

Dora the peanut, preferably in portions so that it does not burn or remain raw, reserve.

Toast the cloves, pepper and cinnamon and grind with water, reserve.

Boil 3 liters of water and add, when boiling, 300gm of dough, the rest of the ingredients we will use to rectify consistency if necessary, cook this mixture over medium heat while stirring so it does not stick, then grind the peanut with a little of the water that we have reserved and add to your mixture without stopping moving so that it does not cut.

Let cook a few minutes until the ingredients are well integrated and have changed color, add the liter of milk and the piloncillo (in pieces to make it better integrated) leave cooking without stopping to move until the consistency and color change by the piloncillo.

Add the mixture of spices and raise the flame until it boils, all this while moving.