Atole de Frijoles with Mexican Vanilla and Cinnamon
Traditional Mexican beverage combining earthy beans with the sweet allure of vanilla and cinnamon, perfect for warming your soul on chilly nights.
Preparation
Get these tasks done before you start cooking.
Marinating the Beans
- 1
Combine beans and water
In a large pot, combine the cooked black beans with 4 cups of water.
- 2
Simmer the mixture
Bring to a gentle simmer and let it bubble for 30 minutes.
- 3
Puree the beans
Use an immersion blender to puree the beans until smooth.
Tip: Strain the bean mixture for a smoother atole.
Preparing the Sweetener
- 1
Melt piloncillo
In a small saucepan, melt the grated piloncillo with the cinnamon stick over low heat.
Tip: Avoid overheating the mixture to prevent scorching.
- 2
Stir to dissolve
Stir constantly until fully dissolved.
- 3
Set aside syrup
Remove cinnamon stick and set aside the syrup.
How to Make Atole de Frijoles with Mexican Vanilla and Cinnamon
Total time: 3 h 20 min · Yields 6 servings
- 1
Combine dairy and vanilla
Gradually introduce the almond milk and vanilla seeds to the bean puree. Stir consistently.
- 2
Add sweetener
Pour the piloncillo syrup into the bean mixture, ensuring a uniform blend.
- 3
Thicken the atole
Slowly add the cornstarch solution, stirring continuously until the atole thickens.
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