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Atol de Elote
A warm, comforting, and slightly sweet corn beverage, Atol de Elote is a popular traditional drink in Guatemala, especially during cooler months or festive occasions. It's made from fresh corn, milk, and cinnamon.
ð§ ææ
- 4 cups Fresh corn kernels(from about 4-5 ears of corn)
- 2 cups Water
- 2 cups Milk(whole milk recommended)
- 1/2 cup Sugar(or to taste)
- 1 piece Cinnamon stick
- 1 tsp Vanilla extract
- 1/4 tsp Salt
ðšâð³ äœãæ¹
- 1
In a blender, combine the fresh corn kernels and 2 cups of water. Blend until smooth.
- 2
Strain the corn mixture through a fine-mesh sieve into a saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids.
- 3
Add the milk, sugar, cinnamon stick, and salt to the saucepan.
- 4
Heat the mixture over medium heat, stirring constantly, until it begins to thicken and is hot but not boiling. This should take about 20-25 minutes.
- 5
Remove the cinnamon stick. Stir in the vanilla extract.
- 6
Taste and adjust sweetness if necessary. Serve warm.
ð¡ ããã®ã³ã
- âUsing fresh corn is key for the best flavor and texture. Frozen corn can be used in a pinch, but thaw it completely first.
- âStirring constantly is important to prevent the atol from sticking to the bottom of the pot and burning.
- âFor a thicker atol, you can add a tablespoon of masa harina (corn flour) mixed with a little water to the pot during the last 10 minutes of cooking.
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- Some variations include a pinch of nutmeg or a small amount of evaporated milk for extra richness.
- For a dairy-free version, use plant-based milk like almond or coconut milk.