Bravo Foods Usa Inc.
Elote Atol | 14oz
Elote Atol | 14oz
Regular price
$6.99 USD
Regular price
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$6.99 USD
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El atol de elote is a traditional drink or porridge that is consumed in several Latin American countries, especially in Central America and Mexico. Its main ingredient is elote (sweet corn), which is mixed with milk, sugar and other ingredients to create a thick, comforting drink served hot.
Preparing corn atol can vary by region and personal preference, but generally follows these basic steps:
1. Preparation of the corn: The tender kernels are extracted from the corn cobs or canned or frozen tender corn kernels are used.
2. Grinding: Corn kernels are ground or processed into a smooth paste. This can be done using a mill or blender.
3. Cooking: The corn pasta is cooked over low heat in a mixture of milk, sugar and cinnamon. Cinnamon is used to flavor and aromatize the atol.
4. Thickening: During cooking, the atol gradually thickens due to the natural starch present in corn. It is cooked over low heat until it has the desired consistency, which is similar to that of a thick porridge.
5. Serve: The corn atol is served hot in cups or glasses. It is often decorated with a touch of ground cinnamon on top before serving.
Corn atol is appreciated for its sweet and creamy flavor, as well as its comforting texture. It is commonly consumed as breakfast or snack, especially during the cooler months or during traditional festivities. In addition to flavor, corn atol is also a source of carbohydrates, vitamins and minerals thanks to the corn, making it a nutritious option. It should be noted that there are regional and personal variations to the recipe, and some people may add ingredients such as vanilla, nutmeg, or even grated coconut for an extra touch of flavor.
Preparing corn atol can vary by region and personal preference, but generally follows these basic steps:
1. Preparation of the corn: The tender kernels are extracted from the corn cobs or canned or frozen tender corn kernels are used.
2. Grinding: Corn kernels are ground or processed into a smooth paste. This can be done using a mill or blender.
3. Cooking: The corn pasta is cooked over low heat in a mixture of milk, sugar and cinnamon. Cinnamon is used to flavor and aromatize the atol.
4. Thickening: During cooking, the atol gradually thickens due to the natural starch present in corn. It is cooked over low heat until it has the desired consistency, which is similar to that of a thick porridge.
5. Serve: The corn atol is served hot in cups or glasses. It is often decorated with a touch of ground cinnamon on top before serving.
Corn atol is appreciated for its sweet and creamy flavor, as well as its comforting texture. It is commonly consumed as breakfast or snack, especially during the cooler months or during traditional festivities. In addition to flavor, corn atol is also a source of carbohydrates, vitamins and minerals thanks to the corn, making it a nutritious option. It should be noted that there are regional and personal variations to the recipe, and some people may add ingredients such as vanilla, nutmeg, or even grated coconut for an extra touch of flavor.
