The word atole comes from atl (water) and tlaoli (ground corn). These beverages have been consumed since pre-Hispanic times and the variations are countless. Made with water, milk, or a combination of the two, and commonly thickened with masa, the beverage is also sometimes made with ground toasted corn, fermented corn, rice, oatmeal, fresh corn, or mature corn cooked in ashes. It is sweetened with sugar and/or piloncillo and often mixed with fruit.
This drink is enjoyed with sweet tamales early in the morning or at night. This atole is very popular in Michoacán, and I want to thank Ernesto Hernandez Doblas for the recipe.
Recipe information
Yield
1½ quarts
Ingredients
Preparation
Step 1
In a saucepot over high heat, bring the water to a boil with the piloncillo and sugar until they are dissolved. Add the masa and whisk so it dissolves and doesn’t form any lumps. Let thicken.
Step 2
Purée the blackberries in a food processor, add to the mixture, and cook for a couple of minutes; do not boil too long or the drink will lose color and that fresh blackberry flavor. Enjoy it while it’s warm. If you have any left over it will thicken quite a bit; you can store it in the refrigerator and simply add a bit of water to the mixture when you reheat it.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
33 Blackberry Recipes for Summer's Best Desserts, Drinks, and More
These luscious tarts, cobblers, and cocktails are worth any thorns you might encounter in the blackberry patch.Masa Harina Is Good for Plenty More Than Making Masa
Enrich breads and biscuits, thicken sauces and drinks, and boost your flour dredges with the power of nixtamalized corn.
