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| cook the fruit |
Atole is a popular hot drink in Latin America and comes in a variety of flavours and consistencies. It is generally quite thick as it is usually made with either masa or cornstarch, but that makes it so satisfying and perfect if you need a little warming up on a cool evening. I always find it interesting when Carla and I go to Mexico that we invariably come across a different flavour depending on what happened to be on hand at the time (a nice advantage of living in a place where so many things are in season year round). I love how you can have an atole made of so many different fruits and yet the hint of corn in the flavour is always welcome. Not everyone keeps masa around, but cornstarch is almost in every household, and that subtle note of corn does come through just enough.
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| add the slurry |
You will need:
400g / 14oz (2C) blueberries (or other fruit)
875ml / 3 1/2C water
150g / 5.3oz (3/4C) sugar
60ml / 4Tbs cornstarch
500ml / 2C milk
1 vanilla bean (1Tbs vanilla puree)
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| cook out the cornstarch |
Method:
- wash the blueberries and remove any stem bits
- blend the blueberries with 250ml (1C) water
- put in a pot, bring it to a simmer for 5 minutes
- make a surry with the cornstarch and 125ml (1/2C) water
- add to the blueberries and simmer another 10 minutes
- add another 500ml (2C) water, the sugar, vanilla and the milk
- bring back to a simmer
- turn off the heat (or keep low) and serve warm
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