Atole de Frijoles with Mexican Vanilla and Cinnamon

Name: Atole de Frijoles with Mexican Vanilla and Cinnamon
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Beverage
Ingredients: 1 cup cooked black beans; 4 cups water; 1 cup unsweetened almond milk; 1 Mexican vanilla bean; 1/2 cup piloncillo; 1 cinnamon stick; 1/4 cup cornstarch; 1/4 tsp sea salt; 1 tsp ground cinnamon

A delightful fusion of creamy beans and aromatic spices.

Traditional Mexican beverage combining earthy beans with the sweet allure of vanilla and cinnamon, perfect for warming your soul on chilly nights.

2 h 30 min
6
Intermediate

Ingredients

For the Bean Atole Base

1 cup cooked black beans

rinsed and drained

4 cups water

1 cup unsweetened almond milk

or any milk alternative

1 Mexican vanilla bean

split and seeds scraped

For the Sweetener

1/2 cup piloncillo

or dark brown sugar, finely grated

1 cinnamon stick

whole

For the Thickening

1/4 cup cornstarch

dissolved in 1 cup cold water

For the Finish

1/4 tsp sea salt

1 tsp ground cinnamon

for dusting

Preparation

Marinating the Beans

Combine beans and water

In a large pot, combine the cooked black beans with 4 cups of water.

Simmer the mixture

Bring to a gentle simmer and let it bubble for 30 minutes.

Puree the beans

Use an immersion blender to puree the beans until smooth.

Strain the bean mixture for a smoother atole.

Preparing the Sweetener

Melt piloncillo

In a small saucepan, melt the grated piloncillo with the cinnamon stick over low heat.

Avoid overheating the mixture to prevent scorching.

Stir to dissolve

Stir constantly until fully dissolved.

Set aside syrup

Remove cinnamon stick and set aside the syrup.

Cooking Process

Combine dairy and vanilla

Gradually introduce the almond milk and vanilla seeds to the bean puree. Stir consistently.

Add sweetener

Pour the piloncillo syrup into the bean mixture, ensuring a uniform blend.

Thicken the atole

Slowly add the cornstarch solution, stirring continuously until the atole thickens.

Plating & Serving