Atole de zarzamora Recipe

As soon as the weather gets a little chilly, I want to start baking, cooking stews, and making atoles. Atole is a thick and hot Mexican drink made with corn that can have as many flavors as you can imagine. In this case, it’s Blackberry Atole, or in Spanish, Atole de zarzamora.

This version of Atole is popular in the central states of Mexico, especially in the state of Michoacán where the production of blackberries is the largest in the country. I didn’t know about blackberry atole until I went to live in Toluca in the State of Mexico, which happens to be next to Michoacán. The people from the nearby farms used to sell the blackberries at the local market, and the small eateries at the market offered the atole as part of their selection of hot drinks.

While I was making the atole, I read the label on the container and it said that the berries came from Michoacan, Mexico. The Piloncillo came from the State of Veracruz, and the corn flour was also from Mexico, so you could say that Mexico was literally in my kitchen and then in my
cup!

How to make Atole de zarzamora

DIRECTIONS:

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Blackberry atole masa drink mexico Mora Atole

Place blackberries in a saucepan with 1 ½ cup of water. Turn heat to medium-high and cook. Once the water starts boiling, reduce heat.
While the berries are cooking, mix the 6 tablespoons of corn flour in a small bowl with 1 cup of water and set aside.
Once the blackberries are cooked, place blackberries and cooking water in a blender. Wait some minutes for it to cool, and then process for a few seconds. Pour the fruit mixture into a bowl using a strainer to remove the seeds.
Now, place the remaining 1 ½ cup of water into the saucepan with the shredded piloncillo or sugar, and turn heat to medium-high to dissolve the piloncillo. Once the water starts boiling, add the corn masa mixture Make sure it is very well mixed, if not you will have clumps. Keep cooking at medium heat, stirring frequently to avoid the mixture from sticking to the bottom.
Add the blackberry mixture and stir. Keep cooking and stirring over medium heat.

Serve warm.

BLACKBERRY ATOLE / ATOLE DE ZARZAMORA

Atole is a thick and hot Mexican drink made with corn that can have as many flavors as you can imagine. In this case, it’s Blackberry Atole, or in Spanish, Atole de zarzamora. I hope you enjoy this delicious recipe.

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Course: Drinks

Cuisine: Mexican

Servings:

Calories: 174kcal

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

1 1/2 cup of blackberries
4 cups of water
½ cup piloncillo shredded*
6 tablespoons corn flour

Instructions

Place blackberries in a saucepan with 1 ½ cup of water. Turn heat to medium-high and cook. Once the water starts boiling, reduce heat and keep simmering for 5 minutes.
While the berries are cooking, mix the 6 tablespoons of corn flour in a small bowl with 1 cup of water and set aside.
Once the blackberries are cooked, place blackberries and cooking water into a blender. Wait some minutes for it to cool, and then process for a few seconds. Pour the fruit mixture into a bowl using a strainer to remove the seeds.
Now, place the remaining 1 ½ cup of water into the saucepan with the shredded piloncillo or sugar, and turn heat to medium-high to dissolve the piloncillo. Once the water starts boiling, add the corn masa mixture Make sure it is very well mixed, if not you will have clumps. If you prefer, you can use a strainer to pour the cornflour mixture. Keep cooking at
medium heat, stirring frequently to avoid the mixture from sticking to the bottom; it will take about 5 more minutes to start thickening.
Now, add the blackberry mixture and stir. Keep cooking and stirring at medium heat for about 12 more minutes.