Cempasúchil Atole

Name: Cempasúchil Atole
Prep time: 30 min
Cook time: 20 min
Yield: 6
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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.

Reviewed by Editorial Team of Kiwilimón

Published: 09-11-2021

Preparation

10 mins

20 mins

Low

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, percentage of daily values based on a 2,000 calorie diet.

Energy

kcal

3.3%

Carbohydrate, by difference

7.9

2.63%

Protein

2.8

5.6%

Total lipid (fat)

2.6

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100

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Cempasúchil Atole

Ingredients

Preparation

Nutritional information

Presentation

Tips

Cempasúchil Atole

Ingredients

Preparation

Nutritional information

Presentation

Tips

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