marym@cs.utexas.edu (Mary Matejka) (11/13/90)
This isn't a recipe. It is an interpretation of a demo a friend of mine
did for me. Atole is gruel. This comes out about like thin malt-o-meal.
You drink it.
Incidentally, I would say that America has a love affair with vanilla.
There is vanilla flavoring in just about everything remotely sweet. Now
Mexico uses cinnamon alot. Even in the chocolate. And in Atole con
Honholi (spelling uncertain my friend doesn't write stuff down).
.5 C sesame seeds (honholi), toast in a pan til just turning golden
grind in a blender until mealy, not floury
4 C water or milk
.5 C piloncillo (or dark brown sugar) or to taste. This is pretty sweet.
.25 masa harina (more or less, depending on how thick you want it)
1 tsp cinnamon
Bring seame seeds, water(or milk) brown sugar and cinnamon to a boil.
Sprinkle in masa harina (corn flour to you guys north of here)(thats
*flour* not meal) and stir constantly. Add more flour if you want it
thicker. Simmer for 5 minutes or so. Drink warm.
The last time I made this I toasted the masa harina lightly. Gave it a
little bit 'nuttier' flavor I think. And I prefer milk to water.
cs.utexas.edu!halley!marym, marym@halley.UUCP, marym@halley.mpd.tandem.com