|Atole for two.|
Have you ever had a cup of steaming atole' on a cold morning? This morning, while most of North America was steeped in what is being called the "Polar Vortex," I made a pot of rich atole' for breakfast. There are as many varieties of atole' as there are families, grandmothers and chefs. In this case, I used a pre-packaged atole' mix from La Mesa Farms in New Mexico. This prepackaged mix is filled with dried fresh-ground farm-grown organic blue corn, organic cocoa and farm grown and gound chilies. In today's atole', I used the Almond Breeze milk. The cooked and steaming atole' was topped with about two tablespoons of organic whipping cream, but not whipped to stiff peaks.
Atole' is associated with comfort food. The hot steamy beverage is usually a Christmas tradition, along with tamales. When I think of atole', I imagine drinking it while a heavy, mountain snow covers the roads to keep people homebound and nesting. The thick cornmeal and chocolate drink is comforting and gives one the sense of being nurtured.
Making and drinking this rich cultural drink when most of the U.S. is experiencing the "Polar Vortex," seems appropriate. But today was not a day for nesting. On this day, along with a friend, we completed our final packing for our three month trip to San Miguel de Allende. We fly out of Palm Springs on Thursday. Maybe, by Wednesday of next week, I'll have a better understanding of Atole.