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Atole Recipe: The Four Bases, the Dissolving Rule, and What Each Published Source Actually Specifies

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Ingredients
  

  • 2 cups fresh corn kernels
  • 4 cups milk (1 cup reserved for the puree)
  • 3/4 cup water
  • 1/2 stick cinnamon
  • 1/3 cup sugar (adjust to taste)
  • 5 tablespoons cornstarch

Instructions
 

  • Dissolve the cornstarch in the water until there are no lumps. Set aside.
  • Puree the corn kernels with 1 cup of the milk in a blender until smooth.
  • Strain the puree through a colander or sieve to remove the corn skins, keeping the liquid.
  • Pour the strained corn liquid and the remaining milk into a pot with the cinnamon and sugar; heat gently, stirring.
  • Add the cornstarch slurry, stirring without stopping. Cook until thickened - the source notes this stage can take 15 minutes or more before the drink reaches full body.