Atole de Fresa
Servings
4Serving size
1/4 recipe
COOKING TIME
60 minutes
![Atole de Fresa](https://mds.culinarymedicine.org/wp-content/uploads/2024/05/stole.jpg)
Ingredients
1 1/2 lb Strawberries (hulled and quartered) |
2 cup Water |
2 1/2 cup 2% milk |
2 Tbsp Piloncillo (brown sugar may be used as a substitute) |
1/2 cup Corn flour, masa, enriched, white (masa harina) |
1 tsp. Vanilla extract |
1 stick cinnamon stick |
1/8 tsp. Salt |
Instructions
Gather all ingredients and equipment.
Place the hulled and quartered strawberries in a small pot with the water and piloncillo. Cook over medium heat for about 10-15 minutes, or until soft and jammy. Place strawberry mixture into blender and blend until smooth.
Heat the milk and cinnamon stick in a small pot over medium heat, taking care not to burn the milk.
Add the corn flour/masa harina to the milk, whisking vigorously to avoid lumps. Strain the strawberry mixture through a fine mesh strainer into the pot.
Bring to a simmer. Reduce heat to medium-low and cook, whisking frequently, for about 30 minutes or until the mixture coats the back of a spoon. Remove the cinnamon stick and serve.
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