Here in New Jersey it’s the season of crisp cool mornings and chilly afternoons. Or as I like to call it, it’s the season of Atole! Nothing says Fall to me like a big cup of creamy atole. Especially Atole de Calabaza or Camote (Pumpkin or Sweet Potato) lightly sweetened. Cozy Atole (ah-TOH-leh)
Most atoles are thickened with cornstarch or corn masa (masa is used to make tortillas), but pumpkin is enough to thicken the atole. I longed for something a little richer, there’s a bit of additional viscosity and texture that makes atoles unique. At fist I added a little arrowroot flour, and it was nice, but not right. So, I decided to thicken my atole with what I consistently make every week: cooked amaranth.
I cook amaranth like you would a plain oatmeal, and keep in fridge to add to smoothies, soups etc. This pseudo grain –is really a seed - is gluten free, protein rich, packed with fiber and iron and other nutrients.
Note: if you don’t have cooked amaranth (I suggest trying if you can), you can go without and have a creamy drink. Or you can add same quantity in cooked oatmeal, cooked rice, cassava flour. I haven’t tried teff yet.
Now it was perfect. The texture reminds me of Champurrado, a thick Mexican chocolate atole. And the flavor is amazing! The combination of pumpkin (or sweet potatoes), dates, and spices tastes like Fall and pumpkin pie.
For a background on what atoles are, see the Rice Atole Recipe
Pumpkin Pie Atole
Serves 6 (depending on mug size)
Ingredients:
2 cups milk of choice
3 cups water
2 cups pumpkin puree or 1 (15 oz.) can pumpkin puree, or cooked sweet potatoes
1/3-1/2 cup pitted dates, or sweetener of choice. Maple syrup or coconut sugar would be nice as well. Taste as you go along.
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon sea salt
1/3 cup cooked amaranth or options listed above
Optional boosters: 2 teaspoons of Reishi mushroom powder (immune boost) and 1 teaspoon gelatinized maca (hormonal support). You can also add riced cauliflower or frozen zucchini
Directions:
In a 2-quart saucepan, heat milk over medium heat.
In a blender, puree the pumpkin with water, dates (or sweetener), spices, cooked amaranth (or other thickener options), and boosters if using, until smooth.
Note: if using dates and they are very dry, soak them for 10 minutes in the 3 cups of water called for to soften)Pour the pumpkin puree into the warm milk. Continuously stir and continue cooking over medium heat until atole is very warm.
Taste for sweetener, add more if you’d like. Same with warm spices
Pour into mugs and Enjoy!
Atole will keep in fridge for 4 days
Diane