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Almond Atole (Atole Almendrado)
This almond atole combines almond milk, ground almonds, cinnamon. piloncillo, and masa harina to make a warm, comforting, and sweet beverage
- 4 cups Almond milk, unsweetened
- 1 stick Ceylon cinnamon
- 1 cup Masa harina, maseca
- 1 ½ cups Raw Almonds or (1 2/3 cup almond meal)
- ½-3/4 cup Piloncillo, brown sugar or maple syrup
- 1 tsp. Ground cinnamon
Heat almond milk in a medium sauce pot, bring to a simmer.
While the milk comes to a simmer, grind the almonds in your blender until they resemble a powder. Set aside.
Dissolve the masa harina in a little bit of water.
Add the masa harina to the almond milk, and mix well.
Simmer for 5 minutes, stirring to make sure it doesn’t stick to the bottom of the pot.
Add the ground almonds, cinnamon, and piloncillo to the saucepot. Simmer at very low heat for 15 minutes. Stir well.
Serve hot. As it cools it will thicken, so add more almond milk if necessary.
I have used masa harina or maseca for this recipe. but if you have access to fresh masa I would recommend you use that instead. Also make sure the cinnamon stick is a true ceylon cinnamon (also known as Mexican cinnamon). You can use whatever sweetener you like, I used piloncillo, but brown sugar would also work well.