Atole or atol is a beverage traditionally served at breakfast or during snack time with a delicious sweet bread or accompanying tamales. In this case, cinnamon awakens very rich flavors.
The Cinnamon Atol from El Salvador has its roots in the rich culinary tradition of Central America. This comforting beverage has been part of the region's history, being savored at different times of the day. Cinnamon, with its warm aroma and distinctive flavor, brings a delicious experience with each sip, combining sweetness with a spicy touch.
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Before you begin, we recommend as an alternative the delicious recipe from Ponche de leche on a friendly site.
Cinnamon Atol
Ingredients
3 Cinnamon sticks
4 tablespoons of Cornstarch
6 cups of Water
½ cup of Sugar
Preparation
Step 1 : To prepare the corn atol, start by boiling the water with the cinnamon until the water turns pink.
Step 2 : Meanwhile, dissolve the cornstarch in a little room temperature water with the sugar.
Step 3 : Once the water is boiling, add the cornstarch and sugar mixture, and let it boil until the atol thickens slightly, remembering that this atol is usually a bit thin.
If you liked this recipe, you’ll surely love the dishes at Séptimo regimiento or Jugo de Acerolá from our recipe collections.
