Veracruz guava atole: Atole de guayaba

articles Food & Cuisine Recipes

Karen Hursh Graber

Fruit atole is a great morning or late night drink. It can be made with several kinds of fruit, but Veracruz guava atole is my hands-down favorite. The easiest way to remove the seeds is to cut the fruit crosswise and scoop them out with a spoon.

Ingredients

  • 3 cups water
  • ½ cup piloncillo or dark brown sugar
  • 1 stick cinnamon
  • 10 guavas, washed and seeds removed
  • 1 quart whole milk
  • 2 tablespoons corn starch dissolved in ¼ cup of cold milk

In a large saucepan, combine the water, piloncillo, cinnamon and guava. Bring to a boil, lower heat and cook until the guava is soft.

Remove the cinnamon stick and allow the mixture to cool slightly. Puree the guava mixture in a blender.

Return the mixture to the saucepan, add the quart of milk and the cornstarch dissolved in cold milk. Bring to just below a boil, lower heat, and simmer for 10 minutes, stirring frequently to prevent sticking or scorching.

Pour into mugs and serve hot. Serves 8.

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Published or Updated on: July 8, 2014 by Karen Hursh Graber © 2014
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