What is atol?
This drink is really common in El Salvador. Atol is an slightly thickened hot drink. This one is made with dried black corn. The result is a naturally light purple color drink. It is sweet and served with “alguashte”. Alguashte is ground pumkin seeds. The combination is naturally balanced and delicious to our palates.
Simple ingredients
Dried corn
Water
Sugar
Cinnamon
How to make Atol de maiz (Step by Step)
- Start by rinsing your corn, then add water in a bowl and let it rest during the day –about 12 hours. This will soften the corn a little bit.
- Using a blender, add all the corn and the water and blend until smooth.
- Strain the mixture using a strainer bag, or a fine strainer cloth/rag. You need to use your hands or a wide spoon to help the mixture push through the cheesecloth/nutbag.
- Place the mixture in a bowl and cover it. Let is rest overnight –about 12 hours.
- After the waiting time, see if the mixture has water separation. It it has, then take the upper water out, and add the same amount of fresh water back.
- Place it in a pot at medium heat, add sugar and let it until barely boils and the consistency thickens just a little bit.
- Serve hot, and add ground pumpkin seed for topping (pinol, alguashte)
Authentic corn hot drink ( Atol de maiz negrito)
Ingredients
Instructions
- Start by rinsing your corn, then add water in a bowl and let it rest during the day –about 12 hours. This will soften the corn a little bit.
- Using a blender, add all the corn and the water and blend until smooth.
- Strain the mixture using a strainer bag, or a fine strainer cloth/rag. You need to use your hands or a wide spoon to help the mixture push through the cheesecloth/nutbag.
- Place the mixture in a bowl and cover it. Let is rest overnight –about 12 hours.
- After the waiting time, see if the mixture has water separation. It it has, then take the upper water out, and add the same amount of fresh water back.
- Place it in a pot at medium heat, add sugar and let it until barely boils and the consistency thickens just a little bit.
- Serve hot, and add ground pumpkin seed for topping (pinol, alguashte)