Ingredients

The following ingredients have 4 Servings
  • 4 cups whole milk*
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 8 Tablespoons corn flour (masa-harina)
  • 2 cups water (divided)
  • 2 1/2 cups of Guavas cut in half (about 10 guavas, (1-1/2 cup Guava puree) **)

Instruction

  • Mix milk, sugar, and cinnamon stick in a saucepan. Turn heat to medium and gently simmer for about 5 minutes until it comes to a boil.
  • While the milk is simmering, mix the cornflour with 1 cup of water in a small bowl. Stir well to avoid any lumps.
  • Once the milk comes to a boil, slowly whisk in the cornflour mix and bring to a boil again. Then, reduce heat to medium-low and keep simmering until thickened about 8 minutes. Stir occasionally. Remember, you will not add the puree until the Atole is almost cooked.
  • While the atole is cooking, place the guavas with the cup of water in a blender and process until you have a smooth puree, seeds will still be whole, pass thru a sieve or colander.
  • Stir guava puree into the cooking atole. Mix well and keep cooking for about 10 more minutes. Although it is not a traditional way to do it, I like to serve this type of atole with a dusting of ground cinnamon.