Blue Corn Atole

Name: Blue Corn Atole
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: New Mexican
Ingredients: 0.5 cup Blue cornmeal; 4 cups Water; 1 Cinnamon stick; 2 tbsp Honey; pinch Salt

A warm, comforting porridge-drink made from toasted blue cornmeal, a traditional Pueblo food eaten for breakfast or as a ceremonial drink.

🇺🇸United States· New Mexico

Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 140 kcal

Equipment

•Whisk
•Small saucepan

Nutrition

Per serving, approximate

Calories: 140 kcal
fat: 2
carbs: 28
protein: 3
calories: 140

Instructions

1
Stir the blue cornmeal constantly in a dry saucepan over medium heat for 3–4 minutes. Cook until it smells fragrant and looks slightly darker.
2
Whisk in 1 cup of cool water. Stir until you have a smooth paste with no lumps.
3
Add the remaining water, the cinnamon stick, and a pinch of salt. Whisk well to combine.
4
Bring to a gentle simmer over medium heat, whisking often. Cook 8–10 minutes until thickened into a drinkable porridge.
5
Take out the cinnamon stick. Stir in honey or piloncillo to taste.
6
Serve hot in mugs or bowls. Dust with extra cinnamon if you like.

Chef's tips

Toast the blue cornmeal in a dry pan first. This brings out a rich, nutty flavor and keeps your atole (a warm corn drink) from tasting raw.

Storage

Best served fresh and hot; leftovers thicken considerably and can be thinned with warm water or milk when reheated.

Reheating

Warm gently over low heat, whisking in a little water or milk to loosen the texture.

Common mistakes to avoid

•Skipping the toasting step, which leaves the atole tasting raw and starchy.
•Pouring the cornmeal straight into boiling water, which creates stubborn lumps.
•Simmering too long or too short; it should lightly coat a spoon while still being easy to sip.