Ingredients to make Guava Atole:
- 6 pieces of guavas
- 1 cup of water (240 milliliters)
- 1 cinnamon stick
- 3 tablespoons of grated piloncillo
- ½ cup of water (120 milliliters)
- 2 tablespoons of corn starch
- 4 cups of milk (960 milliliters)
How to make Guava Atole:
- Wash the guavas, remove the tops and cut them into quarters.
- Cook the guavas in a pot over high heat with water, cinnamon and grated piloncillo until soft.
- Separately, with the help of a fork, mix half a cup of water with the cornstarch and shake until dissolved. Reserve to continue with the preparation of the guava atole.
- Remove the cinnamon from the pot where you cooked the guavas and pass the rest of the preparation to your blender; blend perfectly until a homogeneous mixture is achieved.
- Strain the resulting guava puree over a pot. It is very important that the fruit is fully cooked, crushed and well strained to prevent the guava atole from cutting.
- Pour in the milk, mix and allow it to heat up, add the dissolved corn starch and cook over medium heat, stirring constantly until thickened.
- Serve the guava atole very hot and enjoy it with a rich purslane tamale. Likewise, this drink is perfect to accompany the typical Rosa de Reyes.
- If you have any questions, don’t miss the video in which we show you how to make guava atole without cutting it, since we share a very effective trick.
