Atole de fresa (strawberry soup)

24 Mar

For more information on Atole, see

1 large jar of your favorite Strawberry Balsamic jam
3 cups milk (the more fat in the milk, the thicker it will make the atole)
3/4 cup Maseca instant corn masa flour (you can use white or yellow – be sure it is the kind for tortillas, not tamales)

In a medium bowl, pour the cold milk and whisk the Maseca corn masa flour until it completely dissolves. Add the mixture to a saucepan and heat over medium heat. Stir in the jam and continue heating until the mixture begins to thicken and bubble gently. If the mixture seems too thick you can add water, 1/2 cup at a time, to thin it. Continue heating and stirring for about 20 minutes. Serve warm as a winter beverage, or cold as a soup.

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