Cempasúchil Atole

Cempasúchil atole is the ideal hot beverage for Día de Muertos! Prepared with cempasúchil, a traditional flower harvested during Day of the Dead season, this unique Mexican marigold atole will not only keep you warm, but it is also the perfect addition to your ofrenda.
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Ingredients
6
Portions
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Preparation
10 mins
20 mins
Easy
  • Pull the cempasúchil petals off. Transfer to a blender and add water. Blend until smooth.
  • Combine milk and masa dough in a blender. Blend until perfeclty incorporated. Set aside.
  • In a large pot, heat the mixture over low heat. Once it simmers, add piloncillo, cinnamon stick, and orange zest. Cook for 10 more minutes. Add cempasúchil petals and mix. Cook to the desired consistency. Let rest 5 minutes before serving.
  • Serve cempasúchil atole and garnish with a cempasúchil flower and a cinnamon stick.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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