AI-generated image

Share this recipe

Atole de guayaba

Name: Atole de guayaba
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 400 g ripe pink guavas; 250 ml water; 750 ml whole milk; 3 tbsp cornflour; 80 g sugar; 1 cinnamon stick

Guava masa drink

Atole de guayaba: warm milky guava drink with cinnamon, from central Mexico

Features:Vegetarian

Cuisine:

Mexican

In the cold months, when guavas from Aguascalientes and Michoacán perfume the markets, street vendors in Mexico City ladle atole de guayaba from big steaming pots beside the tamal cart. Ripe guava is blended with milk, strained and thickened with cornflour into a pink, creamy, fragrant drink. It contains dairy. Chef's tip: add the blended guava only once the milk is thickened and off the boil, so the milk doesn't curdle.

Total time: 35 min
Difficulty: easy
Serves: 4

One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves4

14 oz ripe pink guavasquartered
1 cup water
3 ¼ cups whole milk
3 tbsp cornflour
2 ⅞ oz sugar
1 cinnamon stick

Shop this recipe on Amazon

What you'll need

Spices & pantry

Fresh ingredients (1)

whole milk

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/4 done

Step 1: Simmer 14 oz ripe pink guavas in the 1 cup water over a medium heat for 8 minutes until soft. Blend and push through a sieve to remove the hard seeds.
12 min
Step 2: Whisk 3 tbsp cornflour into 150 ml of the ¾ cup whole milk until smooth.
1 min
Step 3: Heat the rest of the 2 ½ cups whole milk with 2 ⅞ oz sugar and 1 cinnamon stick over a medium heat until steaming. Whisk in the cornflour mixture and stir for 4–5 minutes until it thickens to a pouring custard.
8 min
Step 4: Lower the heat and whisk in the guava purée. Heat 2 minutes without boiling; boiling it is the common mistake that curdles the milk. Serve hot.
3 min

Nutrition per serving

Calories: 220 kcal
Protein: 6 g
Carbs: 38 g
Fat: 6 g
Fibre: 3 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does atole de guayaba take?: About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?: Yes. It has no meat or fish.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of whole milk?: Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
What can I use instead of cornflour?: Arrowroot or potato starch, same amount.

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Black bean tacos with lime slaw

Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.

20 min

Mexican Vegetarian

by KrazyBadal 2 views

Guava delightGuava, mango and banana drink

A thick, fragrant blend of ripe guava, mango and banana, boosted with a spoonful of guava powder from the health shop. The book calls it a modern-day vitality drink, drawing on guava's long use in traditional Indian medicine. Serve it well chilled; sieve it if you don't like the little guava seeds.

10 minDrinks

by KrazyBadal 1 views

Power packApple, pear, kiwi and celery juice

A sweet, energising juice of apples, pears and kiwi fruit with a stick of celery, all used unpeeled for extra goodness. It's naturally sweet, so it needs no sugar. Serve well chilled.