Creamy Guava Atole

Experience the warmth and richness of Mexican cuisine with Creamy Guava Atole. This traditional beverage, infused with the tropical essence of guavas, brings coziness to any occasion. The use of piloncillo and cinnamon adds a deep, earthy sweetness, while the milk and cornstarch create a luscious creaminess. Ideal for a chilly evening, this atole is sure to comfort and delight.

Ingredients

🍈 8 medium to large guavas
🥛 1 liter milk
🥫 1 can Nestle Carnation Evaporated Lowfat 2% Milk (substitute with 354 ml whole milk if needed)
💧 2 cups water
🍬 6 pieces piloncillo approximately 190 grams (or 1/2 to 3/4 cup sugar for preferred sweetness)
🌿 1 stick cinnamon
🥄 1/4 teaspoon baking soda
🥛 1/2 cup milk for cornstarch mixture
🌾 2 heaped tablespoons cornstarch

Instructions

1- Preparation of Guavas:

• Wash and clean the guavas thoroughly.
• Remove stem and blossom ends, then quarter each guava, keeping the seeds and pulp intact. Set aside.

2- Creating the Syrup:

• In a Red Copper pot, add the cinnamon stick, piloncillo, and water.
• Heat on medium until piloncillo dissolves, forming a syrup.

3- Cooking the Guavas:

• Add quartered guavas to the syrup and stir gently.
• Cook for about 10 minutes until guavas are tender. This step is crucial to prevent curdling of milk later.

4- Blending Process:

• Once guava mixture is fully cooled, remove the cinnamon stick.
• Blend the cooled guavas and syrup in an Osterizer blender for about 1 minute.

5- Straining and Heating:

• Strain the mixture back into the pot using a RED COPPER fine-mesh sieve.
• Add baking soda, stirring to combine.

6- Creamy Mixture:

• Stir in 1 liter of milk and the evaporated milk until well combined.
• Dissolve cornstarch in 1/2 cup of milk, whisk until smooth.

7- Completing the Atole:

• Place the pot back on medium heat.
• Gradually add the cornstarch mixture, stirring constantly to prevent lumps.
• Continue stirring for about 15 minutes until the mixture thickens.

8- Serving:

• Pour the hot atole into a colorful patterned mug.
• Optionally, garnish with a fresh guava slice and serve immediately.

Prep Time: 10 minutes
Cook Time: 25-30 minutes plus cooling time
Total Time: Approximately 40 minutes
Servings: 6 servings
Equipment: Red Copper Pot, Osterizer Blender, RED COPPER Fine-Mesh Sieve, Gas Stove, Wooden Spoon

Cooking Tips

• Constant stirring prevents lumps.
• Cooking guavas initially helps reduce acidity and avoids curdling.

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Creamy Guava Atole