Atoles are very popular in Latin America. These warm beverages, enjoyed throughout the day in Mexico, are sometimes made with fruit puree or infusions of pecan, vanilla or cinnamon. Known for its lumpy consistency, atole is thickened with corn flour or corn starch. It's a fine alternative for when you've had enough hot cocoa. Banana atole is my favorite flavor because it reminds me of those cold winter mornings in Mexico. It's hard to resist the sweet aroma of sugar, cinnamon and bananas - so why not indulge?
Atole de Platano (Banana Atole)
1/4 cup corn starch
6 cups whole milk
1/3 cup sugar
3 ripe bananas, mashed
seeds of one vanilla bean, or 2 tablespoons of vanilla extract
1 cinnamon stick
1. In a medium mixing bowl, combine corn starch and 1 cup milk. Whisk until cornstarch has dissolved.
2. In a heavy bottom stock pot overRead More »from Hey, Hot Cocoa! Meet the New Kid in Town