An unexpected blueberry-cardamom flavor adds exotic sweetness to atole, Mexico´s traditional warm masa beverage, featured in our Flavor Forecast 2012 report.
Bring 3 cups of the water and chocolate to simmer in medium saucepan on medium heat, stirring to melt chocolate. Stir in sugar and cardamom. Place masa, remaining 1 cup water and blueberries in blender; cover. Blend on high speed until smooth. Stir into chocolate mixture in saucepan.
Cook on medium-low heat 8 to 11 minutes or until thickened, whisking occasionally. Sweeten to taste with additional sugar as desired. Serve hot.
Chef's Tip!
Mexican chocolate is sweet chocolate flavored with cinnamon and sometimes nutmeg, allspice, and nuts. It is used to prepare Mexican hot chocolate and mole. It is packaged in tablet form and is available in Latin markets and some supermarkets under the brand names Abuelita and Ibarra. Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas, and gorditas. It is available in Latin markets or the baking aisle of some supermarkets.
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