Showing posts with label Atole. Show all posts
Showing posts with label Atole. Show all posts

Sunday, October 7, 2012

Atole de Camote {Sweet Potato Atole} #SundaySupper

'Tis the season, my friends!  It's Fall!  'Tis the season of crisp cool mornings and chilly afternoons.  'Tis the season of sweaters and scarves.  And 'tis the season of steaming mugs of beverages that make you feel all warm and toasty from head to toe.  Or as my kiddies like to call it, 'tis the season of Atole!  Nothing says fall to me like a big cup of creamy atole.  Especially Atole de Camote (Sweet Potato Atole) sweetened with piloncillo.  (Sigh!) 

I stumbled upon my recipe for Atole de Camote quite by accident a couple of years ago.  I was craving my Pumpkin Pie Atole, but all I had on hand that was even close to pumpkin were some leftover Camotes Enmielados (Mexican candied sweet potatoes).  So, I improvised.

Most atoles are thickend with cornstarch, but like my Pumpkin Pie Atole, the sweet potato alone was enough to thicken the atole.  But still I longed for something a little richer.  So, I added a little cornstarch.  But it still wasn't quite right.  So, I decided to thicken my Atole de Camote with a little masa harina (the ground corn flour used to make corn tortillas and tamales) instead.  Now it was absolutely perfect.  The texture reminds me of Champurrado, a thick Mexican chocolate atole.  And the flavor is amazing!  The combination of sweet potatoes and piloncillo tastes like fall, Thanksgiving, and Christmas all rolled into one.

Atole de Camote
(Sweet Potato Atole)

  • 5 cups milk 
  • 2 cups cooked sweet potatoes, mashed
  • 1 cup Piloncillo or light brown sugar
  • 1/3 cup masa harina (I use Maseca) 
  1. Puree 4 cups of the milk with the sweet potato puree in a blender until smooth.  If you're blender cup is too small, you can blend it in batches.  
  2. Pour the milk and sweet potato mixture into a 2-quart saucepan.  Stir in the chopped piloncillo and cook over medium heat until warm and the piloncillo has completely melted.  (Important note:  Whenever working with piloncillo, DO NOT place piloncillo cones in a blender or food processor!  Unless you want to buy a new one.   I find it's easier to just chop/shave the piloncillo cones with a sharp kitchen knife.)   
  3. Puree the remaining cup of milk with the masa harina in a blender until smooth. Pour into the sweet potato atole.  Continue to heat until very warm and the atole has thickened slightly.  If you prefer a thinner atole, you can omit this step. 
  4. Ladle into mugs.  Enjoy!!!

It's an All Things Orange party this week for #SundaySupper, so be sure to check out all the orange-hued goodies everyone made.

Sunrise  (Breakfast and Brunch)
Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing  Classic Orange Marmalade
Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing

High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)
Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Pam from The Meltaways is making Spooky Stuffed Peppers
Patsy from Famfriendsfood is bringing her Carrot Souffle
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

By The Bonfire (Sweets, Snacks and Sips)
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean  is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie from La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries
Join us tonight at 7:00 pm(Eastern) for our weekly #SundaySupper live chat on Twitter, where we’ll talk about our favorite recipes featuring our favorite fall color.  All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.  We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.


Friday, January 6, 2012

Atole de Nuez {She Made/Ella Hace}

It's beginning to feel a lot like Winter here in Mexico!  Even though the cold weather and I don't really get along, I love all of the hearty, comforting foods we crave to keep us warm, like soups and atoles.

Atoles are a traditional Mexican hot beverage made with milk and/or water and thickened slightly with cornstarch or masa harina.

In most tienditas and markets, you can buy little packets of flavored cornstarch to make atole.  But atoles taste even better when made from scratch with plain, unflavored cornstarch.  And they're just as easy to make.  And that's exactly what Girlichef and I decided to make for She Made / Ella Hace this month.

Atoles can be made in a variety of flavors like strawberry, guava, coconut, pineapple, cookie, cajeta (caramel) and even pumpkin pie.  My  favorite is Atole de Nuez (Pecan Atole).  A simple, creamy and frothy atole blanco (white atole), flavored with tiny pieces of toasted pecans.

Drinking a cup of Atole is like curling up on the couch with your favorite blanket.  It instantly warms you up inside and leaves you feeling happy and relaxed, oblivious to the cold, dreary weather outside.  The ultimate comfort beverage.

Atole is also the perfect drink to serve alongside your Rosca de Reyes.

Atole de Nuez

Atole de Nuez
(Pecan Atole)


  • 1 cup pecan halves
  • 5 cups milk
  • 1/2 to 3/4 cup sugar
  • 4 tablespoons cornstarch (aka cornflour)
  • 1/2 teaspoon almond or pecan extract (optional) 

Toast the pecans in a small skillet over medium heat or 2 to 3 minutes, being extra careful not to burn them.

Puree the pecans in a blender with 4 cups of milk.

Heat the pecan milk in a 2-quart saucepan over medium heat, stirring constantly, until very warm.  (If you don't stir the atole constantly, the pecans with settle at the bottom of the saucepan and burn, which will result in a horrible tasting atole.)  Reduce heat to low and stir in the sugar.  Combine the cornstarch and the remaining cup of milk and pour into the hot milk.  Continue to simmer, still stirring constantly, over low heat until the mixture thickens.  Remove from heat.  If you want a stronger, nuttier flavor, stir in the almond or pecan extract.

Ladle into mugs and garnish with a pecan half.  Enjoy!!!

Atole de Nuez_Pecan Atole

Be sure to check out Girlichef's Vanilla-Almond Atole!


Friday, October 29, 2010

Pumpkin Pie Atole

Nothing screams Fall like pumpkin!  The weather here has cooled considerably.  By mid-afternoon, I want nothing more than to curl up on the couch with something warm to drink.  A seasonal favorite in our house is Pumpkin Pie Atole!!!  The delicious combination of pumpkin, cinnamon, ginger and cloves in pumpkin pie was the inspiration for this heart warming beverage.
Pumpkin Pie Atole


  • 4 cups milk
  • 2 cups pumpkin puree or 1 (15 oz.) can pumpkin puree
  • 1 can evaporated milk
  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Whipped Cream (Optional)

In a 2-quart saucepan, heat 4 cups of milk over medium heat.

In a blender, puree the pumpkin with the evaporated milk, sugar and spices.

Pour the pumpkin puree into the warm milk.  Stir until well combined.  Continue cooking over medium heat until atole is very warm.

Serve in individual mugs.  For an extra special treat, top with a dollop of whipped cream and sprinkle with ground cinnamon.  Enjoy!!! 


Tuesday, October 27, 2009

Cooking with Maizena

This is only my third installment of Two's-day, but I have to say that I am really enjoying itSo much so that today I'm giving you three delicious recipes to enjoy!


Atole is another tasty milk-based hot beverage.  Unlike ChampurradoAtole is usually thickened with cornstarch.  (Sometimes it is thickened with rice flour or oats.)   There are a great number of ways to prepare atole, but today I'm sharing the way my abuelita (grandma) prepared Atole.  (This is also the easiest way!)

My kids love to drink Atole as soon as the weather begins to cool.  It is especially popular during the Holiday season.

Maizena is the brand name of one of the leading cornstarch products in Mexico.  There are two presentations of Maizena

The boxed Maizena is plain (regular) cornstarch, that I use for cakes, cookies and sauces.  And the little packages are flavored cornstarch used to prepare Atole.  There are many flavors available including vanilla, chocolate, strawberry, coconut and cajeta.  Each packet yields 5 cups of delicious Atole.

Atole de Maizena


  • 5 cups milk
  • 1 packet flavored Maizena
  • 1/4 cup sugar

Heat 4 cups of the milk in a 2-quart saucepan over medium heat.

While the milk is heating, dissolve the contents of the flavored Maizena packet in the remaining one cup of milk.  Set aside.

When the milk is very warm,  whisk in the milk/cornstarch mixture and the sugar.  Continue heating for 3 to 4 minutes, until the milk has thickened slightly.  Turn off the stove, and let the Atole set for 5 minutes. 

Serve warm.  Enjoy!!!



I grew up watching Bill Cosby's pudding commercials and I constantly bugged my grandmother to make me some pudding.  Whenever we would go grocery shopping, I would stand next to the boxed pudding mixes with my saddest face, hoping to convince Gramm to make me some PUDDING!!!  One day, she picked up a box and noticed that it had directions.  She did not like to prepare anything that needed directions.  She was offended by any product that assumed she didn't know how to cook. 

She put the box back in it's place and told me to follow her.  We ended up in the "Hispanic Foods" aisle.  She grabbed a box that contained 3 packets of flavored Maizena, tossed it into the shopping cart and grumbled in Spanish that no box could teach her how to cook.

Once at home, I helped Gramm put away the groceries, all the while thinking, "When am I going to get my pudding?"

Gramm grabbed the box of Maizena and took out one chocolate flavored packet.  She poured the contents into a saucepan, along with milk, sugar and a couple of egg yolks.  I had no idea what Gramm was making, but it was distracting me from my pudding craving.  Then magically, or so I thought, all of that "stuff" that Gramm threw into her saucepan turned into chocolate pudding.

I still use Gramm's pudding recipe to make pudding for my kids.  And its a great filling for tarts, pies and even empanadas!

Maizen Pudding


  • 1 packet flavored Maizena
  • 3 cups milk
  • 1/3 cup sugar
  • 2 to 3 egg yolks*

In a medium saucepan, whisk all of the ingredients together until well combined.

Cook over medium heat, stirring constantly, until mixture thicken.  Remove from heat.  Immediately place a piece of plastic wrap directly on top of the pudding.  (This is to prevent that yucky skin from forming.)  Let cool to room temperature; refrigerate atleast one hour before serving.

To serve, spoon desired amount of pudding into a cute little cup.  Top with a dollop or two of whipped cream.  Enjoy!!!


Very Easy Banana Cream Pie

My favorite pie is Banana Cream Pie.  Its probably one of the easiest pies to assemble.  Here is my recipe for this tempting dessert!

Banana Cream Pie

  • 1 package Maria's Cookies
  • 1/3 cup of butter, melted
  • 3 ripe bananas
  • Vanilla Pudding (I use the Maizena pudding recipe)
  • Whipped cream or Whipped Topping

Grind all of the Maria's cookies in a food processor or a blender.  (I place the cookies in a large ziploc bag and let the kids have some fun with the rolling pin!)

In a medium bowl, combine the cookie crumbs with the melted butter.  Press mixture firmly onto bottom and sides of a 9-inch pie plate. Refrigerate until ready to use.

If you haven't done so already, prepare the Vanilla Pudding; let cool to room temperature.

Slice the bananas and layer them along the bottom of the prepared pie crust.

Spoon the cooled Vanilla Pudding over the banana slices.

Top pie with whipped cream or whipped topping.


*Note:  For a creamy pudding I use 2 egg yolks, but for pie or empanada filling I use 3 egg yolks.

With Love,
Leslie Limon


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