Atole is a traditional Mexican drink.
The drink is often served for breakfast or as an after dinner snack.
Its consistency reminds us of a thin cream of wheat, so it makes sense that it is often served for breakfast like cream of wheat or oatmeal.
- 6 cups of coconut milk
- 1 tablespoon coconut extract
- 4 to 6 tablespoons of coconut sugar, depending on your taste
- ½ cup of water
- 5 teaspoons of cornstarch
- 1 cup or shredded coconut
- 2 tablespoons of honey
- Place a deep pot on the stove and add the milk, coconut extract and sugar. Cook at low heat.
- In a large bowl, combine the 1/2 cup of water with the cornstarch and stir until the mixture turns white.
- When the milk first reaches its boil add the cornstarch mixture and mix with a spoon until reaching a viscous consistency.
- Before serving the atole, frost the cups you’re going to use with the shredded coconut.
- To get it to stick, use the honey.