Description
The most precious cacao drink in Oaxaca, almost impossible to make if you are not from Oaxaca.
Ingredients
FOR THE FOAM:
1 cup of cacao beans
1/2 cup of fermented balam/bicolor/pataxte beans
1/2 uncooked rice
1/2 wheat berries
1 tablespoon of Mexican cinnamon (ceylon)
FOR THE ATOLE:
1lb of dried corn (maize)
2-4 cups of water
sugar to taste
Instructions
FOR THE FOAM:
- Toast the cacao and the balam, set aside and allow to cool to remove the husks.
- Toast the rice on low heat until it become light brown, let cool then grind in a spice grinder or on your metate.
- Grind the wheat berries to the same fine consistency as the rice.
- Blend all ingredients until it forms a paste, best is to pass through a molino or metate but a food processor will also work.
- Add a bit of water at a time until a soft paste is formed.
- Place the paste in a bowl and add about 2 cups of cold water, mix with a molinillo until you develop a lot of froth. Watch this video for a visual of the process.
FOR THE ATOLE:
- Boil the corn in the water and once it is soft, liquefy, strain, and continue to boil with the sugar until it becomes thick like a porridge or atole.
- Category: cacao drinks
- Method: grind, boil, whisk
Keywords: chocolateatole, chocolate, atole, oaxaca, cacao drinks, bebidas de cacao, metate, molinillo