Atole de Fresa (Strawberry Atole)
I modified the original recipe for this cornstarch thickened strawberry drink to make 2 cups. I also converted the grams to cups and tablespoons, using Gourmet Sleuth's ingredient convertor.
Ingredients
- 1/2 cup water
- 2 1/2 tablespoons cornstarch
- 1 cup milk
- 1/3 cup granulated sugar
- 1/4 vanilla bean
- 1 cup strawberries, cut into quarters
- 1/4 cup Mexican crema
- 1 - 2 drops red food coloring
Instructions
- In a small bowl, mix together the cornstarch and water, and whisk until the cornstarch dissolves completely.
- Heat the milk and sugar in a medium sauce pot over medium-low heat. Add the cornstarch mixture, and the vanilla bean. Bring to a simmer, reduce the heat to low and stir. Once it starts to thicken remove from the heat.
- Place the strawberries in a moistened cheesecloth. Using your hads, squeeze over a bowl so that the strawberries release their juices. Add the strawberry juice to the pot and stir.
- Add the crema and a couple of drops of red food coloring. Return to the heat until it starts to simmer, and then serve.
Notes
Serve immediately while it's still hot. Drink it on its own for breakfast or serve with warm tamales.
Store any leftover atole in an air-tight container in the fridge for up to three days. It will continue to thicken as it cools. Heat it back up in a medium saucepot over low heat, if it's too thick add milk or water until you reach the desired consistency,
Tried this recipe?Let us know how it was!