Atole de Zarzamoras

Name: Atole de Zarzamoras
Yield: makes about 1 1/2 quarts
Ingredients: 5 cups water; 3 ounces piloncillo, coarsely chopped, or 1/3 cup firmly packed dark brown sugar; 1/2 cup sugar; 1 cup fresh masa, or 1 cup masa harina mixed with 1/2 cup hot water; 1 1/2 cups fresh blackberries; 2 1/2 cups water; 2 1/2 cups whole milk; 3/4 to 1 cup sugar; 1 cup fresh masa, or 1 cup masa harina mixed with 1/2 cup hot water; 2 pints fresh strawberries

December 14, 2011

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 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 notes

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