Día de los Muertos, or Day of the Dead, is a holiday filled with family traditions—especially when it comes to food and drinks. Atole, a hot drink typically thickened with cornstarch or masa, is a traditional drink served at Day of the Dead celebrations. Many families in Mexico visit cemeteries to decorate the tombs of their dearly departed and sip on atole or champurrado to keep warm. Try this twist on a classic atole recipe, updated with a café de olla flavor for your celebration this year.
RECIPE: Café de Olla Atole
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
· 4 cups milk
· 3 tablespoons cornstarch
· 1/2 cup granulated sugar
· 3 tablespoons NESCAFÉ Café de Olla Instant Coffee Beverage Granules
· 2 teaspoons vanilla extract
· Ground cinnamon for garnish
1. Combine milk and cornstarch in medium saucepan and whisk until combined.
2. Add sugar and coffee granules; cook over medium-low heat, stirring constantly for about 15 minutes or until thickened (do not boil).
3. Remove from heat and add vanilla extract.
4. Serve warm and sprinkled with cinnamon.
Yields 4 servings.