Atole de Canela
- Prep 15 min
- Total 30 min
- Ingredientes 6
- Porciones 4
El atole o atol es una bebida de mi niñez, tradicionalmente servida en el desayuno o durante la merienda junto con un rico pan de dulce o acompañado de tamales. El atole tiene orígenes prehispánicos y era preparado con masa de maíz con agua y servido muy caliente. Esta bebida es popular en Costa Rica, México, Guatemala y Honduras.
¡A cocinar!
por
Adriana Martin
Actualizada Sep 23, 2015
Ingredientes
- 4 tazas de leche fresca
- 2 ramitas de canela
- 2 cuacharadas de azúcar
- 4 cucharaditas de fécula de maíz
- 1/2 taza de agua
- Canela en polvo
Instrucciones
-
1Coloca una cazuela honda en la estufa y agrega la leche, la canela y el azúcar. Cocina estos ingredientes a fuego lento.
-
2En un tazón combina 1/2 taza de agua con la fécula de maíz y disuelve hasta conseguir una preparación blanca.
-
3Cuando la leche llegue a su primer hervor, agrega la fécula de maíz disuelta en agua y mueve con una cuchara hasta conseguir una consistencia viscosa.
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4Cuando el atole esté espeso, sirve bien caliente en un tarrito o en una taza y espolvorea con canela en polvo. Acompaña con un rico pan de dulce o con pan tostado con mantequilla.
Consejos de expertos
-
consejo 1
Puedes cambiar el sabor al atole usando chocolate en polvo o vainilla.
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
El atole o atol es una bebida de mi niñez, tradicionalmente servida en el desayuno o durante la merienda junto con un rico pan de dulce o acompañado de tamales. El atole tiene orígenes prehispánicos y era preparado con masa de maíz con agua y servido muy caliente. Esta bebida es popular en Costa Rica, México, Guatemala y Honduras. ¡A cocinar!
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