Blue Corn Atole | Thirsty For ... | Tastemade

It's the time of year where you need a delicious, warming drink in your arsenal ... trust us, this is it. FULL RECIPE BELOW

Thirsty For Spotify Playlist -
https://play.spotify.com/user/tastemade/playlist/1QVzxfpK50xtg8JSo5SZfH

Director: Eric Slatkin
Editor: Jacob Metiva
Food Stylist: Kari Lauritzen - http://theyellowbungalowla.com/
Title Graphics: Lydia Baillergeau - http://www.byairjo.com/


MUSIC:
"Pajarillo Barraqueno" by Los Teclotes
Courtesy of Vampisoul
http://www.vampisoul.com



BLUE CORN ATOLE RECIPE
for 4 servings

INGREDIENTS:
-1 cup blue cornmeal
4 cups water, divided
1 tsp table salt
¼ cup shaved piloncillo
1 cup cold milk

Optional garnish with pad of butter

PROCESS:
-Heat a medium sized sauce-pan or dutch oven over medium heat.
-In a medium bowl, combine cornmeal with 1 cup of water and whisk vigorously, removing any lumps.
-Add to cornmeal water to hot pan and whisk immediately and vigorously. It will bubble and quickly turn into a deep blue-ish purple hue.
-Add remaining 3 cups of water, salt and piloncillo and continue to cook over medium heat for about 90 seconds, until mixture is thick and creamy and the piloncillo has melted and dispersed.
-Cuidado: this mixture is very hot (like lava), and will burn you if it gets on your skin.
-After mixture has bubbled and thickened, remove from heat and whisk in 1 cup of cold milk. This step makes the drink creamy and cools the mixture so that you can drink it.
-Serve immediately in mugs and top each with a dot of butter.