Prompted by the Mexican hot chocolate post, my dormant atole craving has just asserted itself powerfully.
I had the perfect cup of atole a few years ago in Santa Barbara, at La Super Rica. Since I don't get up there very often (from Los Angeles), I have been on a quest to find it again. You'd think it would be easy to find it's equal...but no.
That first cup was corn-sweet, velvety, spiced with cinnamon and maybe something else, creamy, rich, but light on the tongue.
The subsequent atoles have been gelatinous, bland, and sad. I could see craving them had I been brought up on them, but as it is, after two sips I usually wind up ordering hot chocolate.
Intimidated by the marvelousness of that First Atole, I have shied away from trying to make it at home.
But I think the time has come. Do I use fresh masa or masa harina? Do I sweeten it with honey, piloncillo, what? Thanks for your help.