Blue Corn Atole
Basic Ingredients
2 cups water
2 cups milk (less for porridge style)
Salt or Sugar to taste, depending on savory or sweet version (I will usually put just a pinch in my sweet version also).
Flavorings
Sweet
Sugar, brown sugar, molasses, honey, maple syrup and agave syrup.
Cinnamon. I use canela as opposed to korjinte to taste authentic.
Chocolate. The oldest recipes with chocolate do not have much sweetener and are quite bitter. Pureed nibs work great and are not as bitter as cocoa powder.
Pureed fruits. My favorite is guava.
Roasted and chopped nuts, Hazelnut is very popular in Mexico.
Vanilla.
Butter or cream to make it extra rich.
Savory
Butter or cream.
Onions, shallots, and garlic. Sautee and puree before adding.
Chile. I have used CCBs red or green powder but have tried fresh roasted anahiem or poblano puree also. This is known in Mexico as chilatole.
Whole kernel fresh corn. It does change the consistency but is one of my favorites.
Roasted and crushed nuts.
Directions
Bring your water to a boil in a sauce-pan. Slowly whisk the Atole in, avoiding clumping.
As the mixture comes to a boil add your flavorings; reduce heat and simmer for 5 minutes, stirring frequently.
Remove from heat and let stand for 5 minutes. Whisk in hot milk as desired (no more than ½ cup for porridge style Atole).
Makes 4 hearty servings of porridge!
Atole is usually the consistency of heavy cream when served. For the holidays I use brown sugar, cinnamon and vanilla for flavorings. Try a faux version of eggnog, using sugar, cinnamon, nutmeg, clove, and brandy topped with whipped cream!
Buen Provecho!
Chef Jason Blum
