MamasHealth.com Home Beverage Recipes Agua De Nopal Almond cappuccino Apple ginger sparklers Atole De Zarzamora Banana coffee cooler Black forest mocha Blue sipper Brazilian coffee Carrot juice cocktail Cherry bomb Chia Lime Water Cinnamon stick punch Classic black cow Cranberry cider Cranberry cooler Creamy Coffee Deck the halls punch Egg nog Fruity Cooler Ghoulada punch Green sherbet punch Greenleaf punch Guava punch Hibiscus breezer Honey limeade Hot vanilla milk Jamaican punch Kiwi Papaya smoothie Lemon mint drink Lemonade de Provence Lime fizz Mulled cider Mango mint spritzer Margarita punch Papaya melon Papaya smoothie Peach smoothie Pineapple banana Pineapple lemonade Pumpkin smoothie Punch with a kick Purple cow smoothie Russian sun tea Shirley temple Slush rum punch Soda fountain Strawberry smoothie Swedish glogg Tennessee sweet tea Watermelon coolie Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Tips for healthy holiday meals Essential cookware Mama's kitchen dilemmas	Atole De Zarzamora Ingredients: 2 pounds Wild blackberries 2 1/2 cups Cold water 1/3 cup Tortilla masa 3 tablespoons Crushed piloncillo or dark brown sugar to taste 1/2 cup Prepared tortilla masa, or 1/2 cup masa harina (scant) mixed with 1 cup water 1 1/2 cup Warm milk 1 1/2 cup Warm water 1 1/2 ounce chocolate syrup 1 (3-inch) cinnamon stick 3 tablespoons Sugar, brown; to taste Directions: Put the blackberries and water into a saucepan and cook over a medium flame, pressing them down from time to time, for about 10 minutes. Puree the blackberries in a blender or food processor and press through a fine sieve, or the fine disk of a food mill, to extract the seeds, and return to the pan. Add the water to the masa and press out any lumps with the back of a wooded spoon. When it is quite smooth, stir it into the strained blackberries. Cook over low heat, stirring often until the atole begins to thicken. Add the sugar and stir until dissolved. It should take about 25 minutes to reach the required consistency, so that the mixture will very lightly coat the back of a wooden spoon . Champurrado (Chocolate-flavored atole) Put the masa into the pan with the 2/3 cup water and cook over a low flame, stirring constantly, until it thickens - about 5 minutes. Gradually stir in the milk and water and cook until it begins to bubble. Add the chocolate, broken into pieces, the cinnamon stick, and the sugar and cook slowly, stirring, until the mixture thickens - about 15 minutes. The atole is done when a spoonful slides noiselessly rather than plops back into the mixture. Though there are many variations, basically "atole" is a gruel thickened with masa, sweetened with raw sugar, and flavored with crushed fruits - such as pineapple and strawberries - or seasoned with chili. Some are made with a base of ground rice; others with fresh corn. For the Mexican atole, too, is a natural accompaniment for tamales. For non-Mexicans, however, it is really not the sort of beverage that would generally be accepted, no matter how authentic.	Sign up for our Email Newsletter For Email Marketing you can trust
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