Atole - Atole De Zarzamora

Atole is one of Mexico’s oldest beverages, a warm masa-thickened drink that has been prepared in some form since pre-Columbian times. The base is simple: masa dissolved in water, cooked slowly until it thickens to a consistency that lightly coats a wooden spoon, then sweetened with piloncillo or dark brown sugar.

This recipe gives you two versions.

The first is Atole de Zarzamora, the blackberry variation. Wild blackberries get cooked down, pureed, and strained to remove seeds, then the masa mixture is cooked into the fruit base. The flavor is tart, fruity, and warming.

The second is Champurrado, the chocolate version. Masa cooks in water first, then milk is added gradually, followed by Mexican chocolate, a cinnamon stick, and sugar. Champurrado is probably the version most people outside Mexico have encountered - it’s the drink that shows up alongside tamales at Christmas markets and holiday celebrations across the country.

Both are done when a spoonful slides back into the pot without plopping - that’s the doneness cue the recipe uses.

Kitchen Tips

• Press the blackberries through a fine sieve after pureeing. Seeds left in the atole create an unpleasant grainy texture.
• Stir both versions frequently while they cook. Masa settles and scorches on the bottom if left unattended.
• Use piloncillo (raw Mexican sugar cone) for the most authentic flavor. Dark brown sugar is an acceptable substitute.
• For Champurrado, Mexican drinking chocolate like Ibarra gives the best result. Standard cocoa powder will work but produces a different, less complex flavor.

Variations

• Strawberry atole (Atole de Fresa) follows the same method as the blackberry version.
• Add a pinch of cayenne or dried chile to the champurrado for a spiced chocolate version.