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Atole de Canela
Prep15min
Total30min
Ingredientes6
Porciones4
El atole o atol es una bebida de mi niñez, tradicionalmente servida en el desayuno o durante la merienda junto con un rico pan de dulce o acompañado de tamales. El atole tiene orígenes prehispánicos y era preparado con masa de maíz con agua y servido muy caliente. Esta bebida es popular en Costa Rica, México, Guatemala y Honduras.
¡A cocinar!
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Ingredientes
4tazas de leche fresca
2ramitas de canela
2cuacharadas de azúcar
4cucharaditas de fécula de maíz
1/2taza de agua
Canela en polvo
Instrucciones
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1
Coloca una cazuela honda en la estufa y agrega la leche, la canela y el azúcar. Cocina estos ingredientes a fuego lento.
2
En un tazón combina 1/2 taza de agua con la fécula de maíz y disuelve hasta conseguir una preparación blanca.
3
Cuando la leche llegue a su primer hervor, agrega la fécula de maíz disuelta en agua y mueve con una cuchara hasta conseguir una consistencia viscosa.
4
Cuando el atole esté espeso, sirve bien caliente en un tarrito o en una taza y espolvorea con canela en polvo. Acompaña con un rico pan de dulce o con pan tostado con mantequilla.
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Puedes cambiar el sabor al atole usando chocolate en polvo o vainilla.
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No hay información nutricional disponible para esta receta
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El atole o atol es una bebida de mi niñez, tradicionalmente servida en el desayuno o durante la merienda junto con un rico pan de dulce o acompañado de tamales. El atole tiene orígenes prehispánicos y era preparado con masa de maíz con agua y servido muy caliente. Esta bebida es popular en Costa Rica, México, Guatemala y Honduras.
¡A cocinar!
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