An Inspired Cook

Atole is a masa based hot drink that is mixed with milk, water and cinnamon that is pure comfort. The texture resembles Malt-O-Meal or Cream of Wheat with more liquid that you can drink for a quick breakfast. You can add berries, brown sugar, honey or maple syrup to add a little sweetness and flavor. atole also has many health benefits such as providing good digestion, antioxidants, anti inflammatory properties and is gluten free. I like it with brown sugar and a sprinkling of toasted pinon nuts which gives it an earthy nutty flavor. If you eat healthy grains for breakfast, give atole a try. It’s delicious and good for you!

I toasted the pinon nuts in a small dry cast iron skillet over medium heat. It only takes a few minutes until they start to start to turn a darker shade and become fragrant. Stir them often so that they toast evenly. Set aside. Any unused pinons can be stored in a zip lock bag and kept in a cool pantry or refrigerated.

You’ll need to assemble and measure out blue corn atole, water, milk, salt, a cinnamon stick, a 2″ piece of vanilla bean and toasted pinon nuts.

Combine 1/4 cup of the water with the Atole and salt. Stir together to make a paste. Set aside.

In a 2 quart sauce pan add the remaining water, milk, cinnamon stick and 2 inch vanilla bean. Heat over medium heat until the mixture just begins to bubble.

As the milk mixture heats up the cinnamon stick and vanilla bean will start to release their flavor. You can see the tiny seeds that have escaped the split vanilla bean. When it begins to boil, remove the cinnamon stick and vanilla bean from the pot. Scrape the vanilla bean with a knife and stir the tiny seeds back into the mixture.

Whisk the atole paste into the milk mixture. Bring the mixture back to a boil, then turn down the heat and let simmer for 5 – 10 minutes or until the mixture begins to thicken slightly. The longer you heat the mixture the thicker it will become. To sweeten the atole, add a tablespoon of brown sugar, honey or maple syrup. Taste and add more if needed. You can also add any type of berry or fruit to add flavor as well.

Pour mixture into a cup, add a few toasted pinon nuts and a cinnamon stick. Enjoy!

Blue Corn Atole with Toasted Pinon Nuts

1/3 cup Blue Corn Atole, (can substitute Corn Masa Harina)
Pinch of Salt
1 1/4 cup Water, divided
1 cup Whole Milk
1 3 inch long Cinnamon Stick (can substitute 1/2 teaspoon Ceylon Cinnamon)
2 inch Vanilla Bean, split, (can substitute 1 1/2 teaspoon Vanilla Extract)
2 tablespoons Pinon Nuts, toasted
Can add Brown Sugar, Honey or Maple Syrup to sweeten the atole. Use approximately 1 tablespoon to start and add more to taste.
Can add any type of berry or other fruit for added flavor.

Heat a small cast iron skillet over medium heat and toast pinon nuts for several minutes. Stir them often as they begin to turn a darker shade and become fragrant. Remove from skillet and set aside.

Combine atole and salt in a small bowl. Stir in 1/4 cup of water to make a paste, set aside.

Heat a 2 quart saucepan over medium heat with remaining 1 cup water and milk. Add the split vanilla bean and cinnamon stick. When the mixture begins to boil, whisk in the atole paste and stir the pot for 5 – 10 minutes until the mixture starts to thicken slightly. Remove the cinnamon stick and vanilla bean. Scrape the vanilla bean and stir the tiny seeds back into the atole. Add brown sugar, honey, maple syrup or fresh fruit to taste.

Pour into cups, add a cinnamon stick and top with a sprinkle of toasted pinon nuts.

Makes 2 cups