This almond atole combines almond milk, ground almonds, cinnamon. piloncillo, and masa harina to make a warm, comforting, and sweet beverage.
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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
Total Time 25 minutes
Author Dora S.

Ingredients

  • 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

Instructions

  • 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.

Notes

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.