Gabriela Cámara’s Blackberry Atole Recipe
Written by MasterClass
Last updated: Oct 26, 2021 • 2 min read
Atole, a beloved Mexican beverage, combines the earthy sweetness of masa with the tangy high notes of unrefined sugar cane, and sharp aromatics of cinnamon. Chef Gabriela Cámara—celebrated chef of Mexico City’s Contramar, San Francisco’s Cala, and Onda in Los Angeles, author of the cookbook, My Mexico City Kitchen—evokes the comforts of deep summer with a blackberry jam.
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What Is Atole?
Atole, from the Nahuatl word ātōlli, is a traditional Mexican drink made of ground masa, a fresh dough made from ground corn. It’s served warm, usually sweetened with piloncillo and scented with cinnamon. Piloncillo, or unrefined whole cane sugar, looks like a craggy brown cone (you can find it at Latin markets). If you can’t track down it at any stores near you, mix 220 grams of brown sugar with 40 grams of molasses. Keep an eye out for Mexican cinnamon sticks, known as canela, which are rich and flavorful (you can also use ground cinnamon in a pinch).
Atole can be prepared simply, with the traditional spices and sweeteners, or mixed with seasonal fruit (in parts of Central America like El Salvador, for example, it’s also made with pineapple). When combined with Mexican chocolate, it’s known as champurrado. In Mexico, atole is enjoyed alongside tamales for celebrations like Day of the Dead and during the Christmas holidays but is also considered a comfort food fit for breakfast.
Gabriela Cámara’s Blackberry Atole Recipe
makes
about 220gprep time
5 mintotal time
20 mincook time
15 minIngredients
This recipe for Blackberry atole requires fresh masa. If you’re having trouble finding fresh masa at a Latin American market or grocery, you can make your own dough at home using masa harina, a pre-ground and dried corn flour.
For the fruit jam:
For the masa mixture:
- 1
In a small saucepan over medium heat, combine the blackberries, sugar, and water. Cook, stirring occasionally until blackberries break down and release their juices, about 5 to 6 minutes. Transfer the mixture to a blender (or a tall vessel if using an immersion blender). Blend into a smooth purée and set aside.
- 2
In a medium pot over medium heat, combine the water, piloncillo, and cinnamon. Bring to a simmer for about 2 to 3 minutes, stirring occasionally to dissolve all the piloncillo. Remove the cinnamon stick. Add the masa and whisk to incorporate. The mixture should be thick and smooth with no lumps.
- 3
Reduce the heat to low and stir in the puréed fruit, whisking until the mixtures meld, about 3 to 4 minutes. Once combined, pour the liquid into a blender and blend to achieve a smooth consistency.
- 4
Strain through a fine-mesh sieve to remove any blackberry seeds. Serve hot.
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