Milk Pumpkin Atole – Video at the End

Pumpkin Atole is a hot, traditional Autumn drink, great for celebrating Hispanic Heritage.

This is an article sponsored by The National Hispanic Milk Life Campaign. #herencialeche #fuertesconleche

It starts to refresh and hot drinks are craving, but more the traditional drinks of the family, now that Autumn has arrived, the first thing that came to mind was the pumpkin atole that prepared my granny, for days I had craving and finally i started preparing it.

I remember that while my granny was preparing the atole or chocolate, as i wished; I went with my mom to the bakery around my house to buy sweet bread fresh out of the oven like at about five o'clock in the afternoon if I remember correctly, by the time of the snack.

Ah but that yes, the snack always included something traditional and with protein, in most cases milk which is one of the most reliable sources with high quality protein that we can find, a glass of 8 oz of milk contains 8 grams of high quality protein. Like my granny I remind my children that milk has the protein that our muscles, bones and teeth need to grow strong and healthy.

Buying Mexican bread to accompany the pumpkin atole

Now it's my turn to pamper my family with traditional food and to continue celebrating Hispanic Heritage Month I share my pumpkin atole granny with milk.

Remember that for this and almost all milk recipes, you choose from the different options for the whole family, from fat free milk, low calorie or flavored milk, plus regular milk has no added sugar, honey sugar comes naturally from the acts.

Pumpkin Atole

Ingredients
1/2 Medium pumpkin
4 Water cups (separate quantities)
1 Piloncillo
2 Cinnamon slashes
6 Smell pins
1/2 Cup cornmeal
2 cups whole milk
1 vanilla spoon
1/2 Nutmeg

Clean the half squash by removing all the seeds. We cut into large pieces.

In a large pot we add the pumpkin, cinnamon, piloncillo, cloves and cover with three cups of water (we reserve the rest). When it starts to boil, turn down the heat and cover, leave for about ten minutes or until the squash softens.

When the squash is soft, remove from the heat and place the squash on a plate, leaving the water in which it boiled in the same pot because we will occupy it later.

With a spoon remove the pumpkin peel and place the pumpkin pulp in the blender, add milk, nutmeg, vanilla and liquefied. Separated.

In addition, mix the cornmeal with the remaining cup of cold water, until the lumps are deburred and separate.

We heat back the cinnamon and piloncillo water, incorporate the mixture of the blender.

We gradually add the cornmeal dissolved in water, mix and move constantly for about ten minutes, so that the drink takes the consistency of atole.
We taste and sweeten to taste.