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Coffee Atole

Warm Up this Dia de Muertos with Coffee Atole

I hope everyone had a great Halloween.   In our home, we quickly transition from Halloween to Dia de Muertos from one day to the next.  Pumpkins get tossed out, spider webs packed and our Day of the Dead altar candles are lit and the offerings laid out. I love the transition because we get to be part of both festivities.  Day of the Dead has always been part of my life.  During my time in Mexico, an altar was not displayed in our home.  We didn’t have the room for it.  It was transported to the cemetery and arranged atop and around our loved ones grave sites.  Lots of flowers, candles and treats.  There was so much color,  light and happy sounds.  Not sorrowful at all.  We spent the day visiting, celebrating and listening to music. Sharing happy memories. Halloween was introduced to me the year we migrated to the United States.  I can’t remember what my costume was but I remember my brother dressing up as a boxer.  Rocky to be exact.  He wore my dad’s navy blue bath robe, swap meet boxing gloves and an eyeliner-drawn  black eye.  That was my first Halloween memory in the US. I was eight years old.

Related recipe: Almond Atole

Now, we get to do it all over again.  Our Halloween and Dia de Muertos overlap but I make sure to teach the difference between the holidays to my son.  Their different meanings, history and significance in their various symbols. We talk about the importance of food and drink during Dia de Muertos.  Hot chocolate de agua and warm, thick atoles. How they are made, the source of ingredients and how to enjoy them.  Slowly, happy and with company. New to us this year is atole de cafe, coffee atole.  I am used to creating various fresh fruit atoles once the weather cools off.  This year, I added coffee.  Pretty much, the best of both worlds if you ask me.  The recipe is easier than a basic fruit atole.  If you can make instant coffee, you can prepare a delicious cup of comforting coffee atole. Serve it with your favorite pan de muerto and enjoy this Day of the Dead. Print
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Coffee Atole | Atole de Café

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  • Yield: Serves 2 – 4 1x
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Ingredients

Scale
  • 1/2 cup water
  • 3 tablespoons cornstarch
  • 2 cups low fat milk
  • 2 tablespoons granulated coffee
  • 1 tablespoon granulated sugar

Instructions

  1. Combine water and corn starch in a small bowl. Stir until cornstarch dissolves. Set aside.
  2. Heat milk over low-medium heat for 1 minute. Add corn starch, coffee, sugar and whisk constantly and bring to a boil, reduce heat and simmer for 3 minutes or until thickened. Serve immediately.