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blue corn atole

(1 rating)
Recipe by
Teresa Morgan
Palmdale, CA

In New Mexico, blue corn atole is finely ground cornmeal toasted for cooking, consumed as a grainy porridge-style drink served warm, usually sweetened with sugar and/or thinned with milk. It is usually served at breakfast like cream of wheat or oatmeal. I grew up with this amazing drink.and now that it is getting cold out I will be making this for my family. Blue corn can be used in othe recipes as well .

(1 rating)

Ingredients For blue corn atole

  • 1 cup milk
  • 2 teaspoons sugar (or to taste)
  • 4 teaspoons roasted cornmeal
  • cinnamon and/or other spices can be added to taste

How To Make blue corn atole

  • 1
    In a large saucepan, whisk milk into the masa flour little by little until completely mixed and free of lumps. Heat over meadium heat, stirring constantly, until it just begins to thicken. Add cinnamon and sugar. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy. Serve hot in mugs.

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