Atole de Guayaba Recipe
This atole de guayaba recipe is a spin on my atole blanco, but infused with the vibrant flavor of guavas. It's flavored with fresh guava puree, which adds a tropical twist to this cold-weather fave.
Ingredients
- 1 pound guavas + 1/2 cup water (to blend)
- 4 cups water + 1/2 cup more to dissolve corn starch and corn flour
- ¼ cup sugar or to taste
- 3 tablespoons long-grain white rice short or medium grain will also work
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
- 3 tablespoons corn starch maizena
- 1 tablespoon nixtamalized white corn flour masa harina
- 3 cups milk or your favorite non-dairy milk substitute
Instructions
- Prepare guava puree. Cut off ends of guavas and then cut into fourths. Add guavas and 1/2 cup water to a blender and process on low for 30 seconds. Strain mixture through a fine mesh sieve. Set aside.
- Boil ingredients. Bring 4 cups water, cinnamon, rice, vanilla, and sugar to a boil over medium heat for 10 minutes.
- Add thickeners. In the meantime, dissolve corn starch and corn flour in ½ cup of water and stir well until it’s completely smooth. Add corn slurry and milk to pot and cook over medium heat for an additional 10 minutes, stirring constantly. Do not walk away.
- Simmer with guava puree. Reduce heat and simmer on low until slightly thickened and rice is tender. After about 15 minutes, add guava puree and simmer for an additional 5 to 10 minutes. Taste and adjust for sweetness. The entire process will take anywhere from 30 to 45 minutes, from start to finish. It should have a thick, drinkable consistency similar to a runny smoothie. I don’t like my atole super thick.
- Serve and enjoy. Remove cinnamon sticks and pour into mugs. Serve with a sprinkle of cinnamon or a slice of guava, if desired. Be sure to scoop some of the rice into each mug.
A Note from Lola
RECIPE TIPS & TRICKS
Adding a tiny amount —usually 1/16–1/8 teaspoon of baking soda right before adding the corn slurry can help create a silkier, smooth texture.
Atole might thicken or separate upon refrigeration. Simply stir it well before reheating in the microwave or on the stovetop in a small saucepan. If it’s still too thick, add more milk or water until it reaches your desired consistency.
STORAGE TIPS
If you have leftover atole, let it cool to room temperature and then transfer it to an airtight container – I like using a glass mason jar – and store it in the refrigerator for up to 3 days.
Nutrition
Serving: 12ouncesCalories: 157kcalCarbohydrates: 27gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 43mgPotassium: 388mgFiber: 4gSugar: 16gVitamin A: 507IUVitamin C: 129mgCalcium: 138mgIron: 0.4mg
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