Yield: 12 servings Cooking Time: Approximately Temperature: Medium-High 15 minutes 1/2 cup sugar 1 teaspoon cinnamon 2 tablespoons flour 3/4 teaspoon cloves 1/4 cup cocoa 6 cups milk 1 1/2 cups water 1 tablespoon vanilla 1/4 teaspoon salt 1. Combine sugar, flour, cocoa, water, and spices in a large saucepan. Cook mixtue at medium-high for approximately 4 minutes, stirring occasionally. 2. Add milk to mixture and scald, but do not boil. Remove saucepan from heat and add vanilla.
NOTE: New Mexican Chololate is traditionally served with Biscochitos or dessert Sopaipillas.
Yield: 4 servings Cooking Time: Approximately Temperature: Medium 5 minutes 1/4 cup blue corn, atole flour 2 cups milk, approximately 1/2 cup water 1/2 teaspoon salt 2 cups boiling, salted water Sugar 1/2 teaspoon baking soda 1. Dissolve atole flour in water in a medium-sized saucepan. Add to boiling, salted water and cook for 3 minutes at medium heat. Add baking soda and stir briskly. 2. Place milk and salt in a small saucepan and scald, but do not boil. 3. Serve thickened mixture with hot milk. sugar, or both.
NOTE: Atole may be served with sugar as a beverage or served with milk and sugar as porridge.
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© 1994 Public Service Company of New Mexico.
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