Banana Atole is a Warm Mug of Magnificent
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)
Ingredients
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
Related: Guava, passion fruit and bananas - oh my! 25 tropical flavors to escape the winter "blahs"
Directions
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 over low-medium heat add the rest of the milk, sugar, vanilla, cinnamon stick and bananas. Stir to combine and whisk in the corn starch mixture.
3. Raise the heat to medium-high and cook the mixture until it boils, whisking constantly. The atole will thicken as you whisk. Continue this for about four minutes.
4. Remove from heat and strain to remove lumps and cinnamon stick. Serve immediately. If atole cools and thickens, add milk to thin out and reheat.
-By Ericka Sanchez
For 21 zesty Mexican recipes that'll impress your abuela, visit Spoonful!
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