Atol de Elote Nicaragüense
A comforting and sweet corn drink, traditional in Nicaragua. Made from fresh corn, milk, and spices, it's perfect for breakfast or as a warm treat.
🧂 Ingredients
- 6 ears Fresh corn kernels(about 6 cups of kernels)
- 0.5 liter Water
- 1 liter Whole milk
- to taste Sugar
- 2 pieces Cinnamon sticks
- 1 tsp Vanilla extract(optional)
- 2 tbsp Cornstarch(optional, for thicker consistency)
👨🍳 Instructions
- 1
In a blender, combine the fresh corn kernels and water. Blend until smooth.
💡 Tip: You may need to do this in batches depending on the size of your blender. - 2
Strain the corn mixture through a fine-mesh sieve into a pot, pressing to extract as much liquid as possible. Discard the solids.
💡 Tip: A cheesecloth can also be used for a smoother result. - 3
Add the whole milk, sugar (to taste), cinnamon sticks, and vanilla extract (if using) to the pot with the corn liquid.
- 4
If using cornstarch for a thicker consistency, whisk it with a little cold milk or water in a separate small bowl until smooth, then add it to the pot.
💡 Tip: Adding cornstarch to a hot liquid can cause lumps. - 5
Cook over medium heat, stirring constantly, until the atol thickens to your desired consistency and is heated through. Do not boil vigorously.
💡 Tip: Constant stirring is key to prevent sticking and burning. - 6
Remove the cinnamon sticks before serving. Taste and adjust sweetness if needed.
💡 Pro Tips
- ✓For a richer flavor, you can use a combination of whole milk and evaporated milk.
- ✓If fresh corn is not available, frozen or canned corn (drained) can be used, but fresh yields the best flavor.
- ✓A pinch of salt can enhance the sweetness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of ground cinnamon or nutmeg for extra spice.
- Serve chilled as a refreshing drink on a warm day.