Rich Pineapple Drink
Atole de PiñaMy first pineapple atole was served at the home of the mother of my tour guide in Oaxaca, who invited me to her home for almuerzo (late breakfast). This atole, thickened with cornstarch instead of masa, accompanied tamales—an authentic combination enjoyed in the morning, or as a late evening treat. These rich drinks called atoles can be an acquired taste, because we're not accustomed to thickened juices and the texture can be a bit grainy when made with masa, but I liked this one made with cornstarch and pineapple after the first sip! Cornstarch makes a smoother atole than those thickened with masa harina.
Ingrediënten
Makes about 6 servings
- ¼ cup cornstarch
- 1 cup cold water
- 1 quart milk
- 1 cup sugar
- 1 cinnamon stick Mexican canela or Ceylon variety preferred
- 2 cups chopped fresh pineapple
Instructies
- In a medium pan, mix the cornstarch with the water.
- Bring to a boil, stirring, until the water begins to thicken.
- Reduce the heat to medium-low.
- Stir in the milk and sugar.
- Add the cinnamon stick.
- Cook, stirring, until the milk is hot and begins to steam.
- Remove the pan from the heat.
- Purée the pineapple in a blender until smooth, then pour it through a fine-mesh strainer into the pan of milk.
- Return the pan to the heat, and cook, stirring frequently, until steaming, but do not boil.
- Remove the cinnamon stick.
Notes / Tips / Wine Advice:
Serve at once.
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