October is soon coming to an end and there are a few festivities around the corner. Dia de Muertos (Day of the Dead) which is celebrated between October 31 and November 2.
It’s important to remember that while Dia de Muertos falls around the same time as Halloween it isn’t the same holiday. Dia de Muertos is about welcoming the spirits of the departed joyfully.
My mom hasn’t always participated in Dia de Muertos festivities, since we are a small family. However, my mom has started to make altars for people who have passed away in the past few years.
One of the traditional drinks that is often present during breakfast on Dia de Muertos is atole.
Atole is a traditional hot beverage made from masa harina, the corn flour that is often used to make corn tortillas.
My mom likes to make her atole a little lighter with less masa harina. I prefer my atole to be thicker with more masa harina.
I like the consistency and for me it’s more filling.
Atole can be made with many different flavors from orange to vanilla, there are plenty of ways to make atole.
My family prefers a simple vanilla atole or chocolate atole which is also known as champurrado.
- 3 cups of milk
- 1 cup of water
- 1 cinnamon stick
- 1/2 TBS of vanilla
- a pinch of salt
- 2 small piloncillos (or about 1 cup brown sugar)
- a mixture of 1/2 cup of Maseca and 1 cup of warm water (can be blended for a better texture)
1.Boil the water, vanilla and cinnamon together. Add a pinch of salt.
2. Optional: You can add about 1/4 cup of white sugar for a bit of extra taste.
3. When everything boils, slowly pour in the milk
4. Constantly stir the mixture until it boils. (If it’s not stirred, the milk will stick and burn on the bottom)
5. After it boils again add the masa harina. (If you want the drink to be thicker, add more masa harina)
6. Stir it again until it boils.
7. Ready to drink!