Blueberry & Pinole Atole

I don’t understand why atoles aren’t sold in more cafes in the U.S. This ancient drink dating back thousands of years is intensely nutritious, adaptable, warming, and easy on the body for right after waking up.

Using pinole makes this breakfast even more interesting. Pinole is a toasted maiz flour, typicaly mixed with cacao, honey, chia, vanilla and other spices. You get the subtle sweetness of corn as in a traditional atole, but the pinole adds more deep, buttery flavors.

Sidenote: I’ve read that the Tarahumara of northern Mexico—known for their ability to run barefoot for hundreds of miles without rest—eat pinole as a snack to fuel them. While most of us aren’t running hundreds of miles every day, there’s something great in pinole that more of us could use in our lives, right?

Cute pick and spoon from Lola’s Mercadito. Highly recommend checking out her Etsy page!

Ingredients

• 1 cinnamon stick

• 2 cups blueberries

• 1/2 cup pinole

• 1 Tbsp honey, to taste

Instructions

• Bring cinnamon and 1 liter of water to a boil. Reduce to a simmer for 15 minutes. Remove pan from heat and discard cinnamon.

• Add blueberries, pinole, and 1 cup of water to a blender, and puree until fully incorporated. Strain mixture through a fine strainer into the pan with your cinnamon tea.

• Cook mixture in pan on medium-low heat, stirring constantly until thickened (15-20 minutes). Taste to be sure there are is no graininess or uncooked pinole left.

• Add honey and taste. Adjust as needed.

• Serve in your favorite coffee cup :)