This atole has me wanting seconds all over again. I made it last week and tested it a few more times after that. Now that I’m finally getting around to sharing it with you all, I suddenly want more.
Atole is pretty much the same as champurrado. It’s a flavored milk that is thickened with corn flour, cornstarch, or in this case, rice flour. For this particular atole, rice flour works incredibly well with the candy cane. Mucho better than corn flour or cornstarch, trust me. I’ve tasted some….not so good atoles in my days, which ultimately made me hate atole. When people would ask me, “do you like atole?” and I’d reply back with an “eww, no way!” I got every look in the book of ‘What kind of a Mexican are you?’
A truthful answer to that would be to say that I’m an American girl, who rebelled against speaking Spanish for most of my life. Why? Because I’m the kind of person who doesn’t take insults very well. Yes, I get butt hurt easily. And one too many laughs at my expense for speaking pocho Spanish kinda killed my interest in it. Either way, I still love my Mexican food and I believe it is a part of my DNA. Seriously, if you were to draw blood from my arm and look under a microscope, you probably would see tamale shaped blood cells.
Ok, not really.
But that’s a funny thought, no?
Anyway, atole is one of those things that makes me think of my Tia’s who were born and raised in Mexico because they are the only ones who will go out of their way to make it anymore. I don’t think any of my cousins would do that. In fact, I might be the first one to actually make it out of all of us first gen’s. Maybe my cousin Amanda? She likes to cook as much as I do. One of these days I’m going to have to bribe her to do a post with me. She comes up in my posts every now and then.
Anyway, back on topic. Champurrado is probably the ONLY atole we will make time for. We all LOVE champurrado. Any other kind hasn’t really made our skirts fly up or anything like that, so that is something I felt needed to be addressed. But how do I make an atole that we will actually like?!
As it turns out, it’s really not that difficult. I mean, it’s as easy as throwing a few ingredients in a pot, cooking it, and boom! Done!
Ok, maybe not like that easy, but you get the point.
If you would have seen and tasted the very first batch of peppermint atole I attempted, you would have been affraid to try it again anywhere else. Seriously, that is why I’ve never liked it. If you add too much flour or cornstartch, it can get too thick and for some people, that’s just gross. My guess is that somewhere in my early childhood years, someone made it too thick, and from then on, I’ve just avoided it.
I’ve found a way to like atole.
In a 3 quart pot, combine 2 cups water with 2 cups milk, 3 tablespoons condensed milk, 1/8 teaspoon vanilla extract, 3 tablespoons rice flour, and 3 tablespoons crushed peppermint (a.k.a candy cane). Warm the milk on medium-high heat, whisk often as it warms up so the rice flour doesn’t clump up. If it starts to boil, lower the heat to medium-low and continue whisking. After 10 minutes, turn off the heat, cover, and let it sit for 5 or 10 minutes.
Serve and top with whipped cream, crushed candy cane pieces, and chopped semi-sweet chocolate or chocolate syrup. It’s perfect! Not too minty, and most importantly not too thick. The kids are going to love this one!
- 2 cups water
- 2 cups milk
- 3 tablespoons condensed milk
- ⅛ teaspoon vanilla extract
- 3 tablespoons rice flour
- 3 tablespoons crushed peppermint
- In a 3 quart pot, combine water, milk, condensed milk, vanilla extract, and rice flour. Whisk together well.
- Warm the milk on medium-high heat, whisk as it warms up so the rice flour doesn’t clump up. If it starts to boil, lower the heat to medium-low and continue whisking.
- Add 3 the crushed candy cane, continue whisking until all the candy cane has melted. After 10 minutes, turn off the heat, cover, and let it sit for 5 or 10 minutes.