Blueberry-Cardamom Mexican Atole
50 gram (2 ounce) masa harina (instant corn masa flour)
1 litre (33 fluid ounce) water
50 gram (2 ounce) dark chocolate (Mexican if possible)
75 gram (3 ounce) sugar
225 gram (8 fluid ounce) blueberries
- Mexican chocolate is sweet chocolate flavored with cinnamon and sometimes nutmeg, allspice and nuts. It is used to prepare Mexican hot chocolate and mole. It is packaged in tablet from and is available in Latin markets and some supermarkets under the brand names Abuelita and Ibarra. Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas. It is available in the Latin markets or baking aisle of some supermarkets.
- 1 Place the flour in a saucepan, add 200ml of the water and heat for 2-3 minutes until thickened, stirring regularly to cook out the flour. Continue to add 100ml of water to the pan every 2 minutes stirring, until you have used 700ml of the water then stir in the chocolate.
- 2 Remove the Cardamom seeds from their pods and grind in a pestle and mortar, add to the pan along with the sugar.
- 3 Place remaining water and blueberries in blender, cover and blend on high until smooth. Pass these through a sieve to remove the skins then add the juice to the pan.
- 4 Cook on medium heat for 5-6 minutes or until thickened, whisking occasionally. Sweeten to taste with additional sugar as desired. Serve garnished with extra blueberries.