Atole or ATOL is a drink of my childhood, traditionally served at breakfast or during the snack along with a rich bread of sweet or accompanied by tamales. The atole has pre-Hispanic origins and was prepared with corn masa with water and served very hot. This drink is popular in Costa Rica, Mexico, Guatemala, and Honduras. Let’s cook!
4 cups of fresh milk
2 cinnamon sticks
2 sugar cups
4 teaspoons of cornstarch
1/2 Cup of water
1 Place a deep casserole on the stove and add the milk, cinnamon, and sugar. Cook these ingredients over low heat.
2 In a bowl combine 1/2 cup water with the corn starch and dissolve until a white preparation is obtained.
3 When the milk reaches its first boil, add the corn starch dissolved in water and move with a spoon until a viscous consistency.
4 When the atole is thick, serve it hot in a pot or a cup and sprinkle with cinnamon powder. Accompany with a rich bread of sweet or toasted bread with butter.