I’m putting my twist on the traditional atole by adding a fluffy concha. A Concha, milk, cinnamon, and sugar blended together, served warm is the sweetest way to kick off a chilly day.
Atole is a popular Mexican hot beverage, thickened with masa and flavored with berries, nuts, chocolate cinnamon, and sugar. Atole is one of my favorite beverages to drink on chilly mornings.
Growing up my mami always made me atole on chilly days before I headed out to school. Atole de avena was my favorite, it warmed my belly and kept me full until lunch.
Over the holiday break I hosted brunch for my sister’s visiting in from out of town. I made a huge batch of atole de concha for the kids, while we sipped on mimosas. It was a hit, and I am thrilled to be finally sharing my atole de concha with y’all today.
I’m highlighting my childhood love for Conchas with a new series called TODAS LAS CONCHAS. 14 days of new concha recipes leading up to the sweetest day Valentine’s Day, featuring our beloved concha.
Yesterday I share concha Texas sheet cake, today I am excitedly thrilled to share with you how easy it is to make concha atole at home.
The sweet smell of conchas reminds me of my childhood. Nothing made me happier than walking to the panaderia with my Abuelito to buy pan dulce – the pink ones were my sister’s favorite; I preferred a chocolate concha. They were soft, fluffy, and sweet just like my Abuelito.
I grew up with conchas – and I am now raising my daughters on conchas – todo el amor
No other pan dulce represents our heritage culture, love of Mexico and reminds us of home and family like the concha.
The concha is SO much more than just a delicious pastry, it is part of our childhood, our memories of time with the family and the sweetest gift we share with our children.
What I also love is that talented bakers & bakeries are continuing to bake, share and experiment with our beloved concha gifting us with amazing new flavors, new concha designs and desserts featuring the concha – todo el talento
TIPS ON MAKING CONCHA TEXAS SHEET CAKE
- Traditional atole is made with masa harina, for this atole the concha takes place of the masa harina. When it breaks down, is blended helps to thicken the atole.
- Feel free to add nut, pecans or walnuts to the atole, steep them with concha and blend until smooth. Add ½ cup nuts of choice.
- I used whole milk in this recipe, any milk can be used to make concha atole. I have used chocolate almond milk with great results.
- Sweeten atole de concha with sugar, brown sugar, piloncillo or honey.
- 1 concha
- 2 cups of milk divided
- 1 pinch of ground cinnamon
- 2 tsp sugar
Break, or slice the concha into pieces and let soak in 1 cups milk in a blender cup for 5 minutes; puree until smooth. Heat the remaining 1 cup of milk and the cinnamon stick in a saucepan over medium heat until very warm. Pour in the concha puree and stir to combine. Continue to cook, stirring constantly, for about 5 minutes or until the atole has started to thicken slightly. Sweeten with sugar. Ladle into mugs.
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