Atole de calabaza is a masa-based hot beverage, popular during the holidays, and made with pumpkin puree, milk, evaporated milk, sugar, Maseca instant corn flour, vanilla and Mexican cinnamon.
- 3/4 cup granulated cane sugar
- 1/4 cup water
- 3–4 Mexican cinnamon sticks
- 6 whole cloves
- 1 cup unsweetened canned pumpkin purée
- 12 oz can of evaporated milk
- 2 cups 2% milk
- 1/4 cup Maseca instant corn flour
- 1 tablespoon Mexican vanilla extract or 1 vanilla bean, split lengthwise and seeds scraped out
- In a saucepan over low heat, dissolve sugar in water with cinnamon sticks and cloves. Allow cinnamon to infuse for about 10 minutes, but do not boil. Remove cloves and discard. Remove cinnamon sticks and set aside temporarily.
- Whisk in 1 cup canned pumpkin puree, 12 ounces of evaporated milk and 2 cups of 2% milk. Reduce heat to a simmer and allow to heat through, about 10 minutes.
- Whisk in 1/4 cup Maseca instant corn flour and then add the cinnamon sticks back in.
- Add vanilla extract or vanilla bean, stir well, and cook for another 5-10 minutes, depending on how thick you want the atole to be.
- Remove from heat and allow to cool slightly before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serving Size: 3/4 cup
Keywords: atole, pumpkin, calabaza