Lime Atole Recipe

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Atole de limón

Thank you to the California Milk Processor Board and Latina Mom Bloggers for making this recipe for lime atole possible. As always, comments opinions and love for atoles are my own. 

Favorite flavors from my childhood winters always included the delicious atoles my mom and grandma made. They made strawberry flavored atole, pineapple, lime, coconut, and cinnamon. In the end, they could make atole out of almost any flavor. But, the flavor I think I liked the most was the lime atole my mom made during the coldest days of December.

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Silvia tomando atole de limón

For my grandma, you never had to mention the combination of tamales and atole twice, she was always game for them. So in honor of these two great women in my life, my mom and my grandma, I’d like to share our recipe. You’ll be surprised how fast and easy it is to prepare, it will take you less than half an hour. This atole you can drink at breakfast, during evening snack, with tamales, or just by itself anytime, however you like it.

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Atole de limón, cáscara de limón

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Lime Atole Recipe

Makes 4 cups

Ingredients

  • 5 cups of milk, divided
  • 1 green lime skin (this is the larger lime, that is shaped like a lemon, but green.)
  • 1/2 cup of sugar
  • 4 tablespoons of cornstarch
  • (optional) green food coloring. Just in case you want your atole “greener,” but it is certainly not necessary

Combine 4 cups of milk, lime skin and sugar. Place on stove on high heat and move continuously until sugar is completely dissolved. Continue heating.

Meanwhile, in a separate cup, dissolve, by stirring with a spoon, 4 Tablespoon of cornstarch into 1 cup of cold milk until smooth.

When milk, lime, and sugar mixture on stove starts to simmer and rise, give a quick whisk to the cornstarch mixture and pour it into the simmering milk. Reduce temperature to medium-high and stir constantly for 5 minutes until desired consistency.

Let cool for about 10 minutes, strain and then serve immediately.

Yum!

Lime atole - atole de limón

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Another favorite memory from childhood was sitting in my grandma’s kitchen and chatting over a glass of milk and some pan dulce at breakfast. I remember many wonderful things we talked about. They say, “What’s said over a glass of milk lasts forever,” and in our case it was true. She always said I needed to drink my three glasses of milk a day to have strong bones, be alert in school and learn a lot. I happily followed her advice and now pass the same wisdom on to my boys.

Enjoy!

Print the recipe below

Lime atole - atole de limón
5 from 2 votes

Lime Atole Recipe

A comforting hot beverage for cold nights. This lime atole goes very well with tamales or by itself.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 cups

Ingredients

  • 5 cups of milk divided
  • 1 green lime skin this is the larger lime, that is shaped like a lemon, but green.
  • 1/2  cup of sugar
  • 4 tablespoons of cornstarch
  • optional green food coloring. Just in case you want your atole "greener," but it is certainly not necessary

Instructions

  • Combine 4 cups of milk, lime skin and sugar. Place on stove on high heat and move continuously until sugar is completely dissolved. Continue heating.
  • Meanwhile, in a separate cup, dissolve, by stirring with a spoon, 4 Tablespoon of cornstarch into 1 cup of cold milk until smooth.
  • When milk, lime, and sugar mixture on stove starts to simmer and rise, give a quick whisk to the cornstarch mixture and pour it into the simmering milk. Reduce temperature to medium-high and stir constantly for 5 minutes until desired consistency.
  • Let cool for about 10 minutes, strain and then serve immediately.
Course: Hot Beverages
Cuisine: Mexican
Keyword: How to make atole, how to make mexican atole
Author: Silvia

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