Ruben Ortega, pastry chef at Hugo's in Houston, Texas, gave us the recipe or this fruity atole.
- 1 canela (available at ranchogordo.com) or cinnamon
- 12 oz. blackberries
- ½ cups masa harina (available at mexgrocer.com)
- 6 tbsp. sugar
Bring cinnamon or canela and 4 cups water to a boil in a 4-qt. saucepan over high heat, and cook for 10 minutes; reduce heat to medium. Meanwhile, puree blackberries, masa harina, and 1 cup water in a blender until smooth. Pour through a fine strainer into the simmering water along with sugar; cook, stirring, until thickened, about 5 minutes. Remove from heat, and pour into serving glasses.