Guava atole

Ingredients

• 300 g (about 3–4 large guavas; approximately ¾ lb)guavas
• 1 small stickcinnamon
• 50 g (approximately 1.8 oz)brown sugar
• ½ teaspoon (2.5 ml)bicarbonate of soda
• 720 ml (3 cups)milk
• 360 ml (1½ cups), divided: 240 ml (1 cup) for cooking the guavas and 120 ml (½ cup) for the cornflourwater
• 4 tablespoons (60 ml)cornflour
• To taste, optionalground cinnamon, for serving

Instructions

1. 1

   Prepare the guavas

   Wash the guavas, cut off their dark tops and quarter them. Put them in a pan with the cinnamon stick, brown sugar and 240 ml (1 cup) of water. Bring to the boil over a high heat, then cover and simmer for 15 minutes, or until the fruit is soft and a syrup has formed.

2. 2

   Blend and strain

   Leave the mixture to stand for 5 minutes so it is not as hot. Remove the cinnamon stick, or leave in small pieces for a stronger cinnamon flavour. Transfer the guavas and their liquid to a blender and blend to a purée. Pour the purée through a sieve set over the same pan, pressing with a spoon to extract the pulp and leave the seeds behind.

3. 3

   Neutralise the acidity

   Stir the bicarbonate of soda into the strained purée. Warm it over a low heat, stirring constantly until the bicarbonate has dissolved. It will foam; this is normal and helps prevent the milk from curdling.

4. 4

   Add the milk

   Keep the purée over a medium heat and gradually pour in the 720 ml (3 cups) of cold milk, stirring constantly to combine. Watch the pan so the milk does not boil over.

5. 5

   Thicken the atole

   Mix the cornflour with 120 ml (½ cup) of water until smooth. When the milk is close to boiling, stir the cornflour mixture again, as it tends to settle, and pour it into the pan while stirring constantly. Keep stirring until the atole reaches a gentle boil, then lower the heat and cook for 2–3 minutes more, stirring, until it reaches your preferred thickness. It will thicken further as it cools.

6. 6

   Serve warm

   Taste and adjust the sweetness if needed. Serve hot in cups or clay mugs, with a dusting of ground cinnamon if you like.

What is guava atole?

Atole is a traditional Mexican hot drink, commonly made by thickening a liquid with masa or a starch. This version gets its fruitiness from guavas simmered with cinnamon and sugar, then blended and strained before milk and cornflour are added.

The combination makes a fragrant, creamy drink with a smooth texture. A little bicarbonate of soda is stirred into the guava purée before the milk, helping the acidic fruit and dairy come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 214 calories, 8g protein, 33g carbs, 7g fat.

The carbohydrates come mainly from the guavas, brown sugar and cornflour, while the milk contributes both protein and fat. Enjoy a mug with a savoury tamal or another protein-containing accompaniment to make a more balanced plate.

Choose ripe guavas

Fruit: Use ripe guavas that give slightly when pressed and smell fragrant. Quartering them helps them soften evenly during the short simmer.

Seeds: Guava seeds are firm, so strain the blended fruit and press it with a spoon to get plenty of pulp through while keeping the seeds out of the drink.

Build the fruit flavour

Simmering: Cooking the guava with cinnamon, brown sugar and water softens the fruit and creates a syrupy base. Keep the pan covered and use a low heat after it reaches the boil.

Blending: Let the mixture stand for 5 minutes before blending, as directed. Remove the cinnamon stick first unless you want to blend in small pieces for a more pronounced cinnamon flavour.

Add the milk carefully

Bicarbonate: Stir it into the strained purée over a low heat until dissolved. The foam is expected; continue stirring rather than treating it as a sign that something has gone wrong.

Milk: Pour the cold milk in gradually over a medium heat, stirring as you go. Keep an eye on the pan so it does not boil over.

Get a smooth, thick texture

Cornflour slurry: Mix the cornflour thoroughly with the water before adding it, so there are no dry pockets or lumps. Give it another stir just before pouring, because the starch settles at the bottom.

Doneness: Stir continuously as the mixture comes to a gentle boil, then cook for another 2–3 minutes over a lower heat. Stop when it is as thick as you like, bearing in mind it will thicken as it cools.

Serve it with

Atole is especially welcome on a cold morning, served hot in cups or clay mugs. A little ground cinnamon on top adds aroma without changing the drink’s basic flavour.

For a fuller breakfast or snack, pair it with tamales or sweet bread, as suggested for this recipe.

Recipe notes & tips

• Cut away the dark tops of the guavas before quartering them.
• Press the purée firmly through the sieve to extract as much pulp as possible.
• Add the bicarbonate gradually into the warm purée while stirring, and allow for the foam.
• Pour the milk in slowly and keep stirring to help prevent curdling.
• Mix the cornflour slurry again immediately before adding it to the pan.
• Judge the thickness while it is hot, as the atole will become thicker as it cools.

Variations

• More cinnamon: Leave small pieces of the cinnamon stick in the purée for a stronger flavour.
• Cinnamon topping: Dust each mug with ground cinnamon just before serving.
• Adjust the sweetness: Taste the finished atole and add a little more sugar if needed.
• Extra guava: Use more ripe guava while keeping the same straining method for a fruitier drink.

Common mistakes to avoid

• Skipping the sieve: The seeds can make the drink unpleasantly gritty; strain the purée and press it through.
• Adding milk too quickly: A sudden addition can make it harder to combine smoothly; pour it in gradually while stirring.
• Leaving the bicarbonate unmixed: Undissolved bicarbonate can leave uneven flavour; stir until it has dissolved.
• Adding settled cornflour: Starch left at the bottom of the cup can make the atole thin; stir the slurry again just before adding.
• Stopping the stirring: The thickening mixture can catch or form lumps; stir continuously as it heats.
• Cooking until very thick: The drink thickens as it cools; take it off the heat while it is slightly looser than your preferred serving texture.

How to store

Refrigerate leftover atole in a covered container and use within 2 days. Reheat gently in a pan, stirring often; add a little milk or water if it has thickened too much.

Frequently asked questions