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You are here: Home » Drinks

Atole de Zarzamora

Published: Nov 14, 2015 · Updated: Oct 24, 2019 by Mely Martínez

JUMP TO 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.

Blackberry Atole / Atole de Zarzamora

Blackberry atole masa drink mexico mora

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

JUMP TO FULL INSTRUCTIONS

Piloncillo mexicano mexico - Atole de zarzamora

DIRECTIONS:

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.

atole de zarzamora

  • 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 de zarzamora

Have you tried Atole before? What is your favorite flavor?

More recipes:

Mulled Wine Recipe
Sweet Corn Atole
Tamarind Atole

Blackberry Atole / Atole de zarzamora

Mely Martínez
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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Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
0 mins
Total Time 25 mins
Course Drinks
Cuisine Mexican
Servings 4
Calories 174 kcal

Ingredients
  

  • 1 ½ 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.

Serve warm. Be very cautious when testing for sweetness, since it keeps hot for a long time.

    Notes

    If you don’t find piloncillo use regular sugar. Some people prefer their atole a little bit on the sweeter side; adjust the sugar to your liking.
    Nowadays, cooks place everything in the blender and then pour the mixture into the saucepan to cook.

    Nutrition

    Serving: 1.5cupCalories: 174kcalCarbohydrates: 41gSodium: 14mgPotassium: 87mgFiber: 2gSugar: 27gVitamin A: 115IUVitamin C: 11.3mgCalcium: 32mgIron: 0.6mg
    Tried this recipe?Let us know how it was!
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    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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