Easy Atole de Elote
User Reviews
5
Easy Atole de Elote
Description
The preparation starts by cutting fresh corn kernels and extracting the milky juice from the cobs for maximum flavor. These are blended with milk to create a smooth base. After straining to remove solids, the liquid is combined with a cinnamon-infused water and sweetened to taste. The simmering process melds the flavors while gently thickening the drink; adding corn starch helps achieve a creamier texture if desired.
Atole de Elote presents a naturally sweet and aromatic flavor profile highlighted by cinnamon and vanilla when used. The drink is traditional in Mexican cuisine, often consumed warm as a breakfast or evening comfort.
Stored in an airtight container, the atole keeps for up to three days in the refrigerator. Reheat gently without boiling, stirring often to prevent separation. Freezing or making ahead is not recommended due to potential changes in texture and flavor integrity.
Ingredients
- 6 corn elotes, ears, fresh
- 1 liter milk whole
- 2 small cinnamon sticks or ½ teaspoon ground cinnamon
- 1 cup water
- ⅔ cup light brown sugar adjust to taste, or granulated sugar
- 1 tablespoon corn starch optional, for thickening
- 1 teaspoon vanilla extract optional
Instructions
- Remove the husks and silks from the fresh corn (elotes) and rinse them thoroughly to remove any remaining silk. Stand each ear of corn upright on a cutting board and use a sharp knife to cut the kernels off the cob.
- Scrape down the cob to extract as much of the milky substance as possible. Collect the kernels and the extracted milky liquid in a bowl.
- Transfer the corn kernels and the extracted milky liquid to a blender. Add the milk to the blender as well. Blend until you achieve a smooth, creamy consistency.
- Strain the blended mixture through a fine-mesh sieve or cheesecloth into a bowl to remove any remaining solids. This step ensures a smoother texture for your Atole de Elote.
- In a large saucepan, add the water and the cinnamon stick (or ground cinnamon if using). Mix well. Place the saucepan over medium heat, cover it, and bring the mixture to a simmer. Allow it to simmer for about 10 minutes until the water turns a cinnamon color.
- Pour the strained corn and milk mixture into the water-cinnamon mixture. Dissolve 1 tablespoon of cornstarch in a small amount of cold milk or water to create a slurry.
- Add the cornstarch mixture to the atole and stir until combined. Bring the atole back to a boil, stirring constantly, then reduce heat to low and simmer for 2 minutes or until thickened.
- Taste the Atole de Elote and adjust the sugar if needed. Remove the cinnamon stick if you used one. If you're using vanilla extract, add it at this stage for flavor. Pour the Atole de Elote into mugs or cups and serve it hot. You can garnish it with a sprinkle of ground cinnamon or a dusting of cocoa powder if desired.
Notes
- Store cooled atole in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stove or microwave, stirring frequently, and avoid boiling to maintain texture.
- Thin with milk or water when reheating if it becomes too thick.
- Freezing or making ahead is not advised as it can affect the drink’s texture and flavor.
User Reviews
Overall Rating
5
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