Atole

Atole (pronounced ah-toh-leh) always brings warm memories of Zene (my grandmother) and her kitchen. When she passed, I was gifted with her “atole pitcher” – a ceramic pitcher that she painted at the local ceramic shop. I remember when I asked her how to make atole . She said “pone agua, (something), canela, y clavos en la estufa y cocinar hasta que est listo.”

Um. Yeah. “Zene, what is “(something)?” Zene gets her kitchen stool out (that she didn’t do a great job paining – I loved that about her), climbed up and reached in to the spice cabinet and grabbed the corn starch. OH! Corn starch! “Si.” she tells me. <sigh>

One hurdle passed.

“How much of each do I use?” I mean, how am I supposed to write this down??? You all know this. We went through the same thing when she taught me how to make tortillas. LOL!

We agreed on how much atole the recipe would make (enough for her and me to share) and the same was going to be enough since I was heading off to college in a few years and wouldn’t be making much more than that at a time.

“Dos tasas de aqua, una cuchara y media de ‘corn starch’ (thanks, Zene!), y canella, clavos, y leche como te gusta.”

  • Tasas = amount of liquid you can get in a coffee cup, not a measuring cup
  • Cuchara = a heaping soup spoon, not a level measuring tablespoon
  • Must do some conversion here …

Half way there! I wrote down the list of ingredients and not much else. We made atole together and sat down to enjoy our atole and visit.

Our conversations were like this, truly. I could not (and still cannot) speak Spanish, so I spoke to her in English. She did not speak English unless she had to, so she spoke to me in Spanish. It worked for us and we loved each other so much in spite of it. 🙂

She was not my abuela, nor my nana; she was my Zene. It was always “Zene & Papá” or “Tío & Zene.” I never asked my cousins why they never gave her the honorific “tia.” I grew up so close to them, then I kept in line and named them “Zene & Papá” because “Papá” was not my “tío.” HA! It was my honor as their first grandchild. Later, when Kathy and Steven came along, Mom transitioned them to “Nana,” but Teri and I kept “Zene.”

Atole

Winter favorite from Zene's kitchen.
5 from 1 vote
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Course: Drinks
Cuisine: Mexican
Keyword: vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2 people
Calories: 136kcal
Author: Cindy Franco Sawyer

INGREDIENTS

  • 2 cups water (separated)
  • 2 tbsp corn starch
  • ½ tsp ground cinnamon
  • â…› tsp ground cloves (to taste)
  • 2 tbsp sugar (to taste)
  • â…“ cup evaporated milk (to taste)

INSTRUCTIONS

  • Bring 1 ½ cups of water to a boil over medium-high heat.
  • While water is boiling, mix together ½ cup water, corn starch, cinnamon, and cloves in a small bowl. Set aside.
  • When water is boiling hard, pour corn starch paste in to boiling water, stirring constantly.
  • Lower heat to "low" and stir in sugar.
  • Let boil about 5 minutes or until it is clear-ish looking, stirring constantly.
  • Pour in to cups and add milk to taste.

NOTES

Use as much (or as little) sugar, cinnamon, cloves, and evaporated milk as you like. I don’t think I ever make this the same way more than once!
You’ll see recipes made with “masa harina,” but Zene always used corn starch, so that’s what I use.

NUTRITION

Nutrition Facts
Atole
Serving Size
 
1 cup
Amount per Serving
Calories
136
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
12
mg
4
%
Sodium
 
58
mg
3
%
Potassium
 
129
mg
4
%
Carbohydrates
 
24
g
8
%
Fiber
 
1
g
4
%
Sugar
 
16
g
18
%
Protein
 
3
g
6
%
Vitamin A
 
102
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
118
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.