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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.
๐ง ์ฌ๋ฃ
- 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
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing fresh corn is key for the best flavor and texture. Frozen corn can be used in a pinch, but thaw it completely first.
- โStirring constantly is important to prevent the atol from sticking to the bottom of the pot and burning.
- โFor 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.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.