Atole de Guayaba
The white atole with milk and guava pure are a delightful combination. Guava is a very aromatic fruit, guavas grown in Mexico have a light yellow skin with small brown spots once they are ripe the pulp is soft and white and some are light pink, they have a large number of small seeds.
– Mix milk, sugar, and cinnamon stick in a saucepan. Turn heat to medium and gently simmer for about 5 minutes until it comes to a boil.
– While the milk is simmering, mix the cornflour with 1 cup of water in a small bowl. Stir well to avoid any lumps.
Once the milk comes to a boil, slowly whisk in the cornflour mix and bring to a boil again. Then, reduce heat to medium-low and keep simmering until thickened about 8 minutes..
– While the atole is cooking, place the guavas with the cup of water in a blender and process until you have a smooth puree, seeds will still be whole, pass thru a sieve or colander.
– Stir guava puree into the cooking atole. Mix well and keep cooking for about 10 more minutes. Although it is not a traditional way to do it, I like to serve this type of atole with a dusting of ground cinnamon.