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.
Published or Updated on: March 10, 2010