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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
Course Drinks
Cuisine Mexican
Total Time 25 minutes
Servings 4 servings
Calories 202kcal
Author Dora S.

Ingredients

  • 3 ½ cups Almond milk, unsweetened
  • 1 stick Ceylon cinnamon
  • cup Raw Almonds
  • ¼ cup Masa harina, maseca
  • ½ cup Water
  • 3 - 4 oz. Piloncillo, (half of a cone)
  • 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 1/2 cup 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 stick, and piloncillo to the saucepot. Simmer at very low heat for 6 - 8 minutes.
  • Serve hot. Sprinkle with some ground cinnamon. 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.

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 14g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Sodium: 287mg | Potassium: 187mg | Fiber: 5g | Sugar: 2g | Vitamin A: 15IU | Calcium: 356mg | Iron: 2mg