Blackberry atole: Atole de mora

articles Food & Cuisine Recipes

Karen Hursh Graber

Ingredients © Daniel Wheeler, 2010
Ingredients © Daniel Wheeler, 2010

A traditional early morning or late night favorite in the Sierra de Puebla, this atole makes a warming, nutritious breakfast drink. Kids love the purple color.


  • 1 cup blackberries
  • 4 cups milk
  • 2 tablespoons cornstarch
  • ¼ cup sugar
  • 1 teaspoon vanilla extract

Place the berries and 2 cups of the milk in a blender and puree. Strain the mixture into a saucepan, add the cornstarch and cook, stirring, until it begins to thicken. Add the remaining 2 cups of milk and the sugar. Cook, stirring constantly, until the mixture coats the back of a spoon. Add vanilla. Serve hot in mugs. Makes 4 servings.

Link to source article
Mexico’s berries: a spring awakening of flavor

Published or Updated on: March 10, 2010 by Karen Hursh Graber © 2010
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