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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.
- 4 cups whole milk*
- ½ cup sugar
- 1 cinnamon stick
- 8 Tablespoons corn flour masa-harina
- 2 cups water divided
- 2 ½ cups of Guavas cut in half about 10 guavas, (1-½ cup Guava puree) **
Mix milk, sugar, and cinnamon stick in a saucepan. Turn heat to medium and simmer.
In a small bowl, mix the cornflour 1 cup of water. 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. Stir occasionally. Remember, you will not add the puree until the Atole is almost cooked.
While the atole is cooking, place the guavas in a blender and process until you have a smooth puree, seeds will still be whole, pass thru a sieve or colander. (See notes above about making the puree). Guava Atole8
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.
Please be very careful before drinking it, it’s very hot! The thickness of the drink helps it maintain its heat for a long time.
- * You can use whole milk or any other milk for your preference.
- ** Substitute fresh Guavas for the canned version if fresh ones are not available.
- You can first remove the seeds of the guavas and then puree in your blender for step 4. That way you can skip the use of a colander or sieve.
- DO NOT ADD the guava puree until the atole is almost cooked, otherwise, the milk will curdle.