Atole de Fresa
Updated April 19, 2024
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4cups unsweetened plant-based milk, plus more as needed
- ⅔cup raw turbinado sugar, or 5 ounces piloncillo (grated or broken into small pieces)
- Pinch of salt
- ⅔cup dried masa harina
- 2cups hot water
- 6tablespoons strawberry powder (made from blending freeze-dried strawberries) or 4 ounces fresh, in-season strawberries
- 1teaspoon dehydrated beet powder, for color (optional)
Preparation
- Step 1
Combine the milk, sugar (or piloncillo) and salt in a small pot and over medium-low. Cook, stirring occasionally, until the sugar or piloncillo has fully dissolved.
- Step 2
Add the masa harina to a medium bowl and add the hot water, 1 cup at a time, whisking to combine until smooth with no lumps.
- Step 3
If using fresh strawberries, add 1 to 2 cups of the milk mixture to a blender with the strawberries and blend until smooth. Set aside.
- Step 4
Whisk the masa mixture into the pot with milk and allow it to come to a simmer on medium-low, while whisking to avoid lumps. Once simmering, cook for 2 to 3 minutes and turn off the heat.
- Step 5
Whisk in the strawberry powder (or purée) and beet powder, if using, until fully combined. Taste for sweetness and adjust as necessary. It will continue to thicken as it cools. Serve immediately. (Reheat in a pot over low heat or in a microwave, adding a splash of milk to loosen, if necessary. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.)
Private Notes
Cooking Notes
This is great, a blast from my childhood! I’ll wait to make it with fresh strawberries, thanks!
This is great, a blast from my childhood! I’ll wait to make it with fresh strawberries, thanks!
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