Pumpkin Atole (Creamy Mexican Pumpkin atole)

Hola! Today I’m retaining it fairly fast and easy, we’re making atole de calabaza (Mexican Pumpkin Atole)!

We’ve lastly began feeling the chilly temperatures right here within the Central Valley, so it solely feels acceptable to start out sharing scorching drink recipes. If you’ve by no means had atole earlier than, it’s a conventional scorching corn primarily based beverage with pre-Columbian roots, and it is available in all kinds of flavors. Today, it usually consists of milk, sweetener, spices, and masa harina to thicken it.

For other atole and maizena recipes, pick up a copy of my new cookbook, Chicano Bakes!

The atole we’re making right now is pumpkin primarily based, so we’re utilizing milk, pumpkin puree, and brown sugar (however you may simply substitute it with piloncillo), in addition to a contact of nutmeg, vanilla, and cinnamon to offer it some heat. The addition of the pumpkin puree offers the pumpkin atole a creamy orange coloration, and once I was testing this recipe, I observed the addition of the vanilla extract gave it a extremely creamy mouthfeel–which I actually loved!

If you’re looking to pair the pumpkin atole with pan dulce, my marranitos would be the perfect choice. They’re made with brown sugar and molasses, and would make a great complement. You can find the recipe here.

That’s it for right now, I Hope you’ve a Great Halloween Tonight, and pleased lifeless day! See you quickly!

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  Today we’re making pumpkin conchas, or conchas de calabaza from scratch! I shared these pumpkin conchas as an Instagram reel in September, and I didn’t count on for them to be an enormous hit. We have a number of weeks left earlier than Thanksgiving, so I need to ensure that I share this recipe earlier than it will get right here. Did I point out these pumpkin conchas are nice with a cup of my pumpkin atole?

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