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It’s the time of year where you need a delicious, warming drink in your arsenal … trust us, this is it. FULL RECIPE BELOW
Thirsty For Spotify Playlist –
Director: Eric Slatkin
Editor: Jacob Metiva
Food Stylist: Kari Lauritzen – http://theyellowbungalowla.com/
Title Graphics: Lydia Baillergeau – http://www.byairjo.com/
MUSIC:
“Pajarillo Barraqueno” by Los Teclotes
Courtesy of Vampisoul
http://www.vampisoul.com
BLUE CORN ATOLE RECIPE
for 4 servings
INGREDIENTS:
-1 cup blue cornmeal
4 cups water, divided
1 tsp table salt
ΒΌ cup shaved piloncillo
1 cup cold milk
Optional garnish with pad of butter
PROCESS:
-Heat a medium sized sauce-pan or dutch oven over medium heat.
-In a medium bowl, combine cornmeal with 1 cup of water and whisk vigorously, removing any lumps.
-Add to cornmeal water to hot pan and whisk immediately and vigorously. It will bubble and quickly turn into a deep blue-ish purple hue.
-Add remaining 3 cups of water, salt and piloncillo and continue to cook over medium heat for about 90 seconds, until mixture is thick and creamy and the piloncillo has melted and dispersed.
-Cuidado: this mixture is very hot (like lava), and will burn you if it gets on your skin.
-After mixture has bubbled and thickened, remove from heat and whisk in 1 cup of cold milk. This step makes the drink creamy and cools the mixture so that you can drink it.
-Serve immediately in mugs and top each with a dot of butter.