Almond Atole is one of the treasures of Mexican cuisine that reminds us of our grandmothers and the homes that we grew up in. We found this version from the state of Coahuila in the book Las Senadoras suelen guisar (“Senators that Cook”), 1964.
INGREDIENTS for Almond Atole1 liter milk
- 1 liter milk
- 3 cinnamon sticks
- 1 cup corn flour
- ¼ kilo crush almonds
- 1 cup sugar
- 1 pinch ground cinnamon
Boil one liter of milk with a few cinnamon sticks; add a cup of corn flour, diluted in a little water, agitating mixture so it does not burn. After the mixture is boiled, add 1/4 kilo of crushed almonds, a cup of sugar and ground cinnamon to taste, allowing added ingredients it to simmer for 15 minutes at very low heat.
We recommend enjoying this atole with sweet bread or conchas (traditional Mexican sweet breads) filled with cream.
Here is a recipe if you’d like to bake the sweet breads that accompany this recipe: receta de conchas
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