I have never been a cold beverage person. Besides water, once in awhile I will have a cold beverage during the Summer months. For what I don't drink in cold drinks, I make up for it with hot beverages. I drink hot coffee everyday. Honestly I can't go a day without that delicious cup of coffee. Now that the weather is getting colder, I have been craving different types of hot beverages. Since coming to Mexico City, I have been learning about all things related to traditional Mexican cooking. One hot beverage that is popular during the cooler months is atole. Atole is a traditional hot drink with a masa corn base.

You can find different types of Atoles throughout Mexico. Today I am sharing a recipe for Strawberry Atole {Atole de Fresa}. Normally atole recipes use water or milk, or a combination of the two. For this recipe, non-dairy milk is used along with water. Using non-dairy milk makes the atole vegan, but also a great option for those who suffer from dairy allergies. I was able to use fresh masa from my local tortilleria. If you aren't able to find fresh masa, you can use Maseca instead.

You will typically find atole served at breakfast or in the evening during colder months. I didn't use too much sugar, just a ¼ cup because my strawberries where really sweet. If your strawberries aren't very sweet, I recommend using ½ cup- ¾ cup sugar. The atole is best served right away. As it sits, it will thicken up quite a bit. If this happens, simply add more water or milk to thin out the drink.

You'll find me curled up on the couch covered in blankets drinking this Strawberry Atole. Believe it or not, it gets chilly here in Mexico City. This Atole de Fresa is definitely keeping me warm in the evenings.

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Strawberry Atole {Atole de Fresa}

Yield: 4-6

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Chilly nights call for Strawberry Atole {atole de fresa}, a traditional Mexican masa corn based drink with freshly pureed strawberries.

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Ingredients

• 2 Cups Water
• 3 Cups Soy Milk or Non-Dairy Milk of choice
• ¼-3/4 Cup Sugar*
• 1 Cup Freshly Prepared Masa*
• 1 ½ Pounds Strawberries, stems removed

Instructions

1. Puree that strawberries in a blender or food processor until smooth. Strain the pureed strawberries through a fine mesh strainer into a bowl. Set aside.
2. Heat a large saucepan over medium- to medium high heat. Add the water, soy milk, and desired about of sugar. Whisk together until all of the sugar dissolves.
3. Add in the freshly prepared masa. Continue whisking until all of the masa has been incorporated and there are no lumps. Lower the heat and cook until it has thicken.
4. After the mixture has thickened, add in the strained pureed strawberries. Lower heat to low and cook just for 2-3 minutes. Any longer and the strawberry flavor won't be as strong.
5. Serve warm!

Notes

If the atole thickens up too much, simply add more water or milk to thin out the mixture.

If your strawberries aren't very sweet add in at least ½ cup of sugar. If you don't like things too sweet start with ¼ cup of sugar.

If you can't find fresh masa, try using 1 Cup Maseca mixed with ½ cup water

Recipe adapted from My Sweet Mexico.

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