Atole De Fresa

Method7 steps

1. 1

   Step 1: In a small pot, add the strawberries (2 cups), ½ cup water, sugar (⅓ cup) and cinnamon.

   Uses 2 cups fresh or frozen strawberries · ½ cup water from the divided ¼-liter supply · ⅓ cup white sugar · 1 small cinnamon stick

2. 2

   Step 2: Cook the strawberry mixture over medium-high heat for about 10 minutes. Remove it from the heat and let it cool for about 10 minutes.

   Uses strawberries, water, sugar and cinnamon cooked together

3. 3

   Step 3: Meanwhile, stir the cornstarch (2 tablespoons) into the remaining divided water until smooth, adding only enough to make a smooth slurry. Set it aside.

   Uses 2 tablespoons cornstarch · Remaining water for a smooth cornstarch slurry; actual amount not specified

4. 4

   Step 4: In a separate medium pot, combine the milk (2 cups), evaporated milk (1 can) and baking soda (⅛ teaspoon). Warm over medium heat without bringing it to a boil, stirring occasionally so the milk does not stick.

   Uses 2 cups milk · 1 can evaporated milk (180 g) · ⅛ teaspoon baking soda

5. 5

   Step 5: Remove the cinnamon stick from the cooled strawberry mixture and set it aside. Blend the cooked strawberries and their juices for a couple of minutes until puréed.

   Uses cooked strawberries and their juices, cooled about 10 minutes · cinnamon stick removed from the cooled mixture

6. 6

   Step 6: Whisk the strawberry purée into the warm milk mixture. Return the cinnamon stick and add the vanilla (½ teaspoon). Whisk the cornstarch slurry, then slowly pour it into the pot while whisking. Add the optional red food coloring if desired.

   Uses blended cooked strawberries and juices · warmed milk, evaporated milk and baking soda · cornstarch whisked into remaining water · ½ teaspoon vanilla extract · cinnamon stick returned to the pot · A couple of drops, optional

7. 7

   Step 7: Lower the heat to medium-low and cook the atole for about 15 minutes, stirring or whisking most of the time, until thickened. Serve hot.

   Uses strawberry purée, warm milk mixture, cinnamon, vanilla and slurry