Description
This recipe is a reduced sugar take on a Mexican and Central American traditional beverage made with fresh corn, sugar, and water or milk.
Ingredients
Instructions
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First, bring the cinnamon stick and 3 cups of water to simmer in a large pot. Simmer for 5 or 6 minutes to infuse the water, then add in the piloncillo and dissolve, about another 4-5 minutes.
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Cut the corn kernels off the cob, and add them to a blender along with the soy milk. Blend on high until smooth, then transfer the mixture into the pot, straining if you feel it's necessary.
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Simmer the atole for 10 minutes, stirring consistently. Combine corn starch with ~½ cup of water in a small mixing bowl, then add it to the pot along with vanilla.
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Simmer for an additional 2-3 minutes, or until it reaches your preferred consistency. Serve your atole de elote on its own with a garnish of cinnamon, or alongside snacks like tamales, gorditas, etc.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 123kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 234mg10%
- Potassium 370mg11%
- Total Carbohydrate 26g9%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 3g6%
- Calcium 9 mg
- Iron 5 mg
- Vitamin D 5 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Average cost of recipe per serving: $0.65
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.