Atole de Guayaba con Leche

Atole de Guayaba con Leche is a delightful traditional Mexican drink, perfect for warming up during cool mornings or enjoying as a comforting snack. Made with fresh guavas, piloncillo, and creamy milk, this atole offers a unique blend of sweet and fruity flavors. Follow these simple steps to prepare this delicious beverage and impress your family and friends.

Ingredients

🍋 300g Guayaba (Guava)
💧 3 cups Water
🌿 1 Cinnamon stick
🍬 200g Piloncillo (Raw cane sugar)
🌽 4 tablespoons Cornstarch
🧂 ½ teaspoon Baking soda
🥛 2 cups Milk

Instructions

1- Prepare the Piloncillo Syrup:

• In a stainless steel saucepan, combine 2 cups of water with 200g of piloncillo and 1 cinnamon stick.
• Heat until the piloncillo dissolves and the mixture reaches a boil.

2- Prepare the Guavas:

• While the piloncillo is dissolving, use a bamboo cutting board and a knife with a black handle to cut off the top and bottom parts of the guavas.
• Cut each guava into four quarters.

3- Cook the Guavas:

• Add the guava pieces to the boiling piloncillo mixture in the saucepan.
• Cook the guavas for 15 minutes, allowing them to soften.

4- Dissolve Cornstarch:

• In a clear glass bowl, dissolve 4 tablespoons of cornstarch in 1 cup of water.
• Use a black plastic/silicone whisk to whisk until smooth and set aside.

5- Blend the Guava Mixture:

• Once the guavas are cooked, remove the saucepan from the heat and let the mixture cool slightly.
• Extract the cinnamon stick. Transfer the guava mixture to an Osterizer blender and blend for at least 3 minutes until smooth.

6- Strain the Mixture:

• Using an orange plastic strainer with white mesh, pour the blended guava mixture into a large blue enamelware pot over low heat.
• This will remove any remaining seeds.

7- Add Baking Soda (Prevent Curdling):

• Add ½ teaspoon of baking soda to the strained mixture.
• Stir well with a black plastic/silicone slotted spoon as the mixture foams and bubbles to prevent overflow.

8- Thicken the Atole:

• While stirring constantly, add the dissolved cornstarch mixture into the pot to thicken the atole.

9- Add Milk and Simmer:

• As the mixture reaches a gentle boil again, add the 2 cups of milk.
• Continue stirring the mixture to avoid curdling and ensure a smooth texture.

10- Final Simmer:
- Allow the atole to simmer for an additional 8 minutes, stirring consistently to avoid sticking or burning.

11- Serve:
- Once thickened and smooth, serve the warm atole in blue enamelware mugs, which add to the rustic feel of the drink.

Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 4
Equipment: Stainless steel saucepan, Bamboo cutting board, Black-handled knife, Clear glass bowl, Black plastic/silicone whisk, Osterizer blender, Orange plastic strainer with white mesh, Blue enamelware pot

Cooking Tips:

• Prevent Milk Curdling: Adding baking soda to the guava mixture is essential to neutralize acidity and ensure the milk integrates smoothly.
• Constant Stirring: Keep stirring after adding cornstarch and milk to avoid lumps or sticking.
• Fine Blending and Straining: Blend thoroughly and strain well for a smooth consistency.

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Atole de Guayaba con Leche