My thoughts exactly. I remember my dark skinned daddy from Michoacan making this drink when I was little. Sure do miss you daddy. Rest well in heaven and I’ll see you there! ♥️
@@user-yq2tu5bd5iThere are definitely cultures where it's more prevalent, for example China, Italy, and Poland. I also heard that it came from China to Poland via Mongols, or something like that, so it might not be "basic of all cuisines" after all.
There's a drink like this in the middle East called "sahlab". Uses cornstarch for thickening instead and may add rose water or orange blossom water for taste in addition to the cinnamon
Wrong info tho. Sahlap comes from the bulbs of only one type of Orchid. İts a natural ingredient There is no starch in it. No additives. And no need for any additional flavouring. It's in itself is pretty tasty with a little bit of sugar
You mean those little round things inside cherry like pits? Not everyone always has them on hand and so we make due with what we have. Still yummy, and no one has ever complained 🙂
Atole is more similar to the Turkish drink Boza rather than Sahlab another corn and wheat based drink. Funnily enough, Turks also drink Boza with cinnamon but different to Mexicans they also put some roasted chickpeas at the top. Even more interesting, is that there is a drink in Mexico that is incredibly similar (at least taste wise) to Sahlab, called Horchata. The way they are produced is entirely different but it tastes exactly like cold Sahlab, also served with cinnamon.
In India we make a similar drink using chickpea powder called Besan and we add saffron to it (used to help with cold and cough) and is taken as a home remedy
@@sandracastellanos921There's a special kind of corn/maize in Peru I think that has self-fertilizing organs (kind of like little goopy testicles) near the base that drips a harmless nitrogen solution it absorbs from the air. They're looking into it as a potential alternative to traditional fertilizer.
That is maize porridge with milk. We had a bowl of uji for breakfast in boarding high school, Monday to Friday. It used to be pretty common in Kenyan 🇰🇪boarding schools for breakfast. Not very filling on its own. So we'd add spoonfuls of margarine and or cocoa powder...ah memories.😌
Like the dude said…this is atole and nothing else. Corn or maize is only native to the americas and more specially current day Mexico. Any other culture who does it is not drinking a native drink to their land.
The tea spoon is a tiny hommage to the classic Gordon Ramsey glug-glug-glug ’tea spoon’ of olive oil. 😄 As for the cinnamon - Why would we? That is the classic random international café chain amount; a couple of shakes just on top. 😊
@@nordicmind82 LOL, I like cinnamon but that seemed a little excessive to me. My Grandmother on my father's side was a great baker. She never measured anything, it was a handful of this and a smidge of that. She made a cake she called Ed's cake, an incredibly dense chocolate cake, my father's favorite. My mother asked for the recipe and Grandma totally trolled her when she handed mom a written recipe of a handful of this and a smidge of that. It took her a couple of years to get it right. 🤣
There’s is only 1 recipe, and that is atole, made from a domesticated vegetable that originated from current day Mexico. Anyone else doing it is appropriating their culture 😂
Even though my home country is in the other half of the planet (6000km from Mexico) but my grandma used to do the same drink for us 🥺🥲 love from Syria 🇸🇾🇲🇽♥️
@@C-Farsene_5 true, but there’s sometimes further explanation why they did things similarly too I.e. was there cultural exchange, trade, or simply that similar ingredients were readily available
Blue corn Atole is wonderful with a pinch of salt and butter! Savory instead of sweet..tho, Both are ¡muy delicioso.. Comfort food/drink from my childhood! Hola from Los Alamos Nuevo Mexico (New Mexico)!
🇵🇭 In a linguistic or ethnolinguistic area or region in the southwestern Philippines, where a more specific variety, variant or dialect of a Philippine Spanish creole or Philippine Spanish-based creole language is most predominantly spoken out of all of the Philippines as a native, ethnic or ethnolinguistic, and first language, or mother tongue by a significant linguistic or ethnolinguistic population, "atole" for us is basic rice porridge without any other additional ingredients aside from rice and water. It's basically a cooked rice with a lot of water cooked with it, or a soupy version of cooked rice, and the rice is softer and stickier in texture, with the water or soup being thicker. Traditionally, the rice we use is glutinous rice or a mix of glutinous and non-glutinous rice, either more or less on the former or the latter in terms of ratio, but usually or commonly, especially nowadays, we just use non-glutinous rice, which is the same rice that we usually or commonly use to make cooked or steamed rice. "Atole" for us is the base ingredient for our Filipino and also our specifically Zamboangueño versions of "champurrado/champorado" and "arroz con caldo/arroz caldo", among others, but usually or commonly, we just put or add white or brown sugar, muscovado sugar, powdered milk drink, condensed milk, evaporated milk, powdered chocolate drink, and/or also powdered instant black or 3-in-1 coffee drink to the "Atole" to make our own dessert or "postre" or our own snack or "merienda", especially for our "desayuno" or for our quicker and lighter, early morning breakfast, for our "almuerzo" or for our heavier or fuller, or more complete, morning or late morning breakfast or brunch, or for our "merienda de tarde/merienda na tarde/merienda en el tarde" or For our afternoon snack, or for our "merienda de medianoche/merienda na medianoche/merienda en el medianoche" or for our midnight snack. 👋🏼😄🇵🇭 Buenas o hola, saludos y buenos dias desde aqui na un barrio o barangay na Distrito Dos, Segundo Distrito o Costa Este, na Ciudad de Zamboanga, Filipinas!
Originalmente el atole en México era exclusivamente la bebida de masa y agua. Del atole se desprenden otras bebidas, como el champurrado (con chocolate caliente), el chilatole, el tejate, el pozol, entre otros en diferentes regiones. Suelen ser bebidas consideradas vigorizantes para soportar jornadas de trabajo duro. 🔥🇲🇽🫱🏾🫲🏻🇵🇭🔥
Yep and here in Mexico, there are different recipes for different results. Some have spices and more techniques incorporated for a more "healthy" approach like how in India there's the Besan which is like a cold remedy, some are just meant to be something akin to a dessert drink. As you said some are meant to help women to produce milk or help with nutrition and even for those who have lactose intolerance, there are recipes made with water like Champurrado which is a chocolate base drink. Atole and its branching recipes are incredibly varied and there's almost some sort of take for everything really as it is a very flexible recipe!
this reminds me of turkish salep, which is basically the same (just a tad bit different as it uses starch to thicken the milk)! Love that this is everywhere 🎀
You forgot to add a pinch of salt. Add it next time, see what you think. My paternal grandma had her niece make "arroz con leche" one & the poor young lady couldn't figure out why she couldn't get it to sweeten no matter how much "dulce de panela" she added. My Grandma asked, "did you add a pinch of salt yet?" Ooh! She was so embarrassed! 😂 She did at that moment, & suddenly that rice pudding was just horribly overwhelmingly sweet!! Not even my Papi could eat it & he had a TRULY sweet tooth! I learned from her mistake that no matter whether a dish is savory or sweet, you NEED to add at least a pinch of salt to bring out it's true flavor. And I've also come to learn that all the great chefs know that wisdom as well. ❤
There is a similar drink in turkey and the middle east called Sahlep where they use the flour of a certain type of orchid root to thicken the drink, it's usually served during the colder months and also topped with cinnamon
@@sovereigndonation4217 the difference is, Boza is a fermented drink that's sourish and more like a apple sauce / pudding consistency and it's served cold, whereas sahlep is actually a hot drink
Atole. Reminds me of walking home from school on rainy days in LA. My abuela would always, without fail or exception, have a mug of atole waiting for me. Thanks for the video. Going to try making my abuela's atole today.
Ah :o my mom makes me a porridge called harina da maiz. We use cornmeal that's fine as well. I think if we lower the ratio of the cornmeal and up the milk it will turn out just like your drink! 🇵🇷🇵🇷🇵🇷
this looks amazing! my parents were immigrants from Russia and my mom would always make porridge for us growing up. This looks extremely similar! im gonna have to try my moms again sometime and compare the two :)
How did your mom do it so her porridge was so smooth? Did she blend it? Porridge is made of distinctive oat flakes, so I'm curious! Is it a Russian porridge variation? I am also Slavic and the drink reminds me more of watery semolina :D my grandma fed me it for breakfast a couple of times when I was a kiddo. I liked it when it was super thin and super sweet so I could drink it.
I'm not entirely sure yet but i do remember her always blending something beforehand for the porridge. It definitely didn’t come out as smooth as this guys delicious concoction.@@AamuAurora
It is Maizena but the original atole is made with real corn. You can buy the Maizena in packets where you just add milk or water they come in flavors like strawberry, banana.
I miss my grandma. She just passed on February 29th and the family is still dealing with it. She would make some of the tastiest foods I've ever had the privilege to taste and even though she had a tough character, she was also very loving to all of her children and grandkids, so needless to say she will be remembered as an amazing woman. ❤
Oooo this sounds delicious! I want to try it! When I lived with a family in Jamaica they made these cornmeal our masa popovers in a cup size pads pan on the stove. They were the best!
In Morocco, we drink it as soup in bowl . No vanilla instead we add a drizzle of olive oil, thyme or oregano and honey. So delicious specially in cold mornings.
I have a tip use cornstarch insted of corn flour or masa because that makes the atole a little bit light and you can drink it more easy. Also disolve the cornstarch in warm milk and add the flavor you want to the mix.
It’s a variation of an Indian health drink we make, with milk, ghee, raw sugar cane and chickpea flour… amazing when you’re sick and for the cold winters. 😊❤
Flash back...mom saying to a 10 year old..."ten quidado esta caliente, soplale primero" what 10 year old listens...then older cousins going around adding an ice cube to the kids cups after the first one gets tongue burn. Happened everytime she made it. 😊 ah the memories. Ps...budget had my mom using carnation milk with water when she made big portions...and it taste great. So glad I found your channel, you remind me of my baby brother...he loved to cook too.
You just brought me back to my childhood.😢 memories of my grandma making buñuelos with piloncillo and my grandpa making atole. You have no idea how much I needed this thank you for making this video and the recipe I’m definitely making this for the holidays 👍
My great grandma would give this to me as a child and we'd sit and drink it together while she'd do something like embroidery or cross-stitch. Cornmeal porridge is good either thicker like a custard or thinner like this, nostalgic. When it's like this I like it with some carrot cake as well
![Eminem - The Death of Slim Shady [Graveyard Album Trailer]](http://i.ytimg.com/vi/vOJD-6vQpXU/mqdefault.jpg)
I know it as Cornmeal porridge instead of sugar it's sweetened with sweet condensed milk very delicious
I was just about to say this.
I was thinking wow that looks like cornmeal porridge but i didnt clock THATS what it was
This is what I came to say. Skip the vanilla though and put in a cinnamon stick and maybe some allspice.
A whole lot thinner, though! At least compared to how my grandma makes it (I’m Jamaican)
Similar but not that, masa an cornmeal are different, masa doesn’t use sweet corn
Dude these drinks hit different cuz they remind me of my abuelita fr, thanks for the recipe papi
Me too, miss mine man 👵 ❤
True bro
My thoughts exactly. I remember my dark skinned daddy from Michoacan making this drink when I was little. Sure do miss you daddy. Rest well in heaven and I’ll see you there! ♥️
Here's for all the Abuelos queridos☕ (miss you Ina y Yeyo🩵🩷)
It's thin corn porridge. Jamaicans prefer nutmeg as I recall. I always preferred grits.
I love how so many cultures all came to similar conclusions for foods. It makes me feel so human
Thinking exactly the same, just feel the love of all these generations and cultures ❤
It's my belief that every culture has a ravioli... Think about it 🤔
It just goes to show we’re all from the same cloth yet we push our similarities aside for hate. Sad
@@dcouey88you mean every culture have diffrent fillings wrapped in dough? Yes indeed. Its the basic of all cuisines
@@user-yq2tu5bd5iThere are definitely cultures where it's more prevalent, for example China, Italy, and Poland. I also heard that it came from China to Poland via Mongols, or something like that, so it might not be "basic of all cuisines" after all.
There's a drink like this in the middle East called "sahlab". Uses cornstarch for thickening instead and may add rose water or orange blossom water for taste in addition to the cinnamon
Yum
Wrong info tho. Sahlap comes from the bulbs of only one type of Orchid. İts a natural ingredient
There is no starch in it. No additives.
And no need for any additional flavouring. It's in itself is pretty tasty with a little bit of sugar
You mean those little round things inside cherry like pits? Not everyone always has them on hand and so we make due with what we have. Still yummy, and no one has ever complained 🙂
Atole is more similar to the Turkish drink Boza rather than Sahlab another corn and wheat based drink. Funnily enough, Turks also drink Boza with cinnamon but different to Mexicans they also put some roasted chickpeas at the top.
Even more interesting, is that there is a drink in Mexico that is incredibly similar (at least taste wise) to Sahlab, called Horchata. The way they are produced is entirely different but it tastes exactly like cold Sahlab, also served with cinnamon.
"If you don't want to use whole milk, it's okay, you can just substitute it with water" 😂
Right?! And I’m a skinny, very white, Irish Mameo (Irish Grandmother)
I would think he means you can use something as simple as water up to whole milk or anything in between where milk is concerned. 😃
@@maimegoulart7732hell nah bro is throwing hella shade LMFAO
@@maimegoulart7732 Lmao no, that was a joke that anything but whole milk is disrespectful to the ancestors.
@calvinnotklein6368 well lol lol lol well good grief on me!!! Hahah
The switch on top of the stove is crazy 😂
For realll😂😂
So few comments about it too. Why is it there?!!
I saw that too lmfao
Looks like the new Limited edition Mario Red one too! Maybe he was just flexing 😂
Read this before watching and I was like "why is that crazy? It's probably for the hood fan." 😆🤦🏼♀️
In India we make a similar drink using chickpea powder called Besan and we add saffron to it (used to help with cold and cough) and is taken as a home remedy
😊 Meri love Besan with almonds, I think it might be pronounced badam 😂actually...
It's not the same
Actually, it's not the same. Garbanzo powder and maza de maiz de elote are completely different!
@@peregrinefalcon6747 Different ingredients, but the concept is the same...
@@seanonel They're are completely different ingredients! It's like comparing apples and oranges.
Look at you bringing so many different people and cultures together. That's powerful man ❤
Atole is the og of every corn starch thickened beverage in the world. A gift to humanity from the Mayan.
Haitian akasan is better! 💯 We took this recipe and made a far superior version
Yeah corn is native to Mexico and Atole is Mexican. The world can thank Mexico for corn 🇲🇽
My gratitude and appreciation to the Mayan people and their descendants 🙏🏼
@@spaciestcastle Except Haiti is too much of a shithole to manufacture, export and profit from it 😂
@@sandracastellanos921There's a special kind of corn/maize in Peru I think that has self-fertilizing organs (kind of like little goopy testicles) near the base that drips a harmless nitrogen solution it absorbs from the air. They're looking into it as a potential alternative to traditional fertilizer.
We call this cornmeal porridge in Jamaica 🇯🇲 we also add nutmeg and condensed milk to it! So yummy
Add coconut milk and it's Superb!
Same in Trinidad and Tobago!
🇲🇽🇲🇽🇲🇽
I do coconut milk, sweetened condensed milk, cinnamon, nutmeg, vanilla extract, and almond extract
@@sillycheese301that sounds very appealing and yummy 🎉❤
That is maize porridge with milk. We had a bowl of uji for breakfast in boarding high school, Monday to Friday. It used to be pretty common in Kenyan 🇰🇪boarding schools for breakfast. Not very filling on its own. So we'd add spoonfuls of margarine and or cocoa powder...ah memories.😌
Sounds great, this atole can be flavored with fruit and chocolate too it's called champurrado
Kumbe ni uji ya mahindi
Like the dude said…this is atole and nothing else. Corn or maize is only native to the americas and more specially current day Mexico. Any other culture who does it is not drinking a native drink to their land.
You made me cry 😢 I remembered my abuelita 👵 mamá jose ❤
I wish I could have an ohana like yours
Love your "teaspoon" of vanilla. Every time. 😂😂
"two shots of vodka"
*_(Aggressive pouring)_*
Why is nobody talking about his "little bit of cinnamon"? 😲
The tea spoon is a tiny hommage to the classic Gordon Ramsey glug-glug-glug ’tea spoon’ of olive oil. 😄
As for the cinnamon - Why would we? That is the classic random international café chain amount; a couple of shakes just on top. 😊
@@nordicmind82 LOL, I like cinnamon but that seemed a little excessive to me. My Grandmother on my father's side was a great baker. She never measured anything, it was a handful of this and a smidge of that. She made a cake she called Ed's cake, an incredibly dense chocolate cake, my father's favorite. My mother asked for the recipe and Grandma totally trolled her when she handed mom a written recipe of a handful of this and a smidge of that. It took her a couple of years to get it right. 🤣
Honestly he went light on the vanilla, the cinnamon though was a tit much
Your "cup game" made my day 💖
YESSSS
Don't even watch Hello Kitty but I agree with his cup game
My Melody! 💗🐰
@butter6442 not from Hello Kitty, but they are both made by the same company
What character is that on your cup? I recognize it but don't know the name
I love learning all the different ways each country makes this recipe. Thanks.
There’s is only 1 recipe, and that is atole, made from a domesticated vegetable that originated from current day Mexico. Anyone else doing it is appropriating their culture 😂
The switch on the stove triggered me so bad. I think I’m an actual adult now.
My grandma used to make it with ground up almonds instead of the corn. The nutty flavor + cinnamon is so yummm
ooo I can imagine. This sounds so good
That sounds like una paleta de nuez.
Wouldn't the almonds make a paste? Like almond butter?
@@ATREIDESDUNCAN88 Yeah, and then you can mix it / blend it with milk. Many times I used peanut butter to make a drink, there is no problem.
😮🤤
Even though my home country is in the other half of the planet (6000km from Mexico) but my grandma used to do the same drink for us 🥺🥲 love from Syria 🇸🇾🇲🇽♥️
Fascinating that there’s a similarity from such a far distance
I wonder how that happened
@@AD-lh3jk peope like making good food wherever they are
@@C-Farsene_5 true, but there’s sometimes further explanation why they did things similarly too
I.e. was there cultural exchange, trade, or simply that similar ingredients were readily available
Woahhh! 🎉 :)
Respeto y Solidaridad con el hermano pueblo sirio.
🔥🇲🇽🫱🏾🫲🏻🇸🇾🔥
That Nintendo Switch in the background is definitely a paid actor
Oh my God, this unlocked a very old memory of my mother making this for me and my brother randomly at 4am
Atole in a cup, like grandma's hug but only in a mug!!!❤ Awwww, I love that thought!!! MMMUAHH !!!😊
Hug in a mug. Has a lovely ring to it!
The more I see of him the better he gets at doing this and the more he kinda feels like family.
Should I alert Vin Diesel?
He is adorable and a good chef.
Weird
I adore Atole. Especially made from blue corn masa !!❤❤❤❤
Blue corn Atole is wonderful with a pinch of salt and butter! Savory instead of sweet..tho, Both are ¡muy delicioso..
Comfort food/drink from my childhood!
Hola from Los Alamos Nuevo Mexico (New Mexico)!
My great grandmother made this for us. Memories Eternal. Thank you hermano.
This was our “breakfast drink” when I was a kid. The only difference is we used blue corn flour. Time to bring back the tradition! 👍🏻👍🏻
Blue corn flour? That's a thing??
food dye@@alexabel8010
@@alexabel8010
Wait until you hear about blue corn
@@alexabel8010 blue corn tortillas? You never seen those?
@@LancesArmorStrikingthere's blue corns???
*Reaches for air. *
mom is that you
It is indeed
🇵🇭 In a linguistic or ethnolinguistic area or region in the southwestern Philippines, where a more specific variety, variant or dialect of a Philippine Spanish creole or Philippine Spanish-based creole language is most predominantly spoken out of all of the Philippines as a native, ethnic or ethnolinguistic, and first language, or mother tongue by a significant linguistic or ethnolinguistic population, "atole" for us is basic rice porridge without any other additional ingredients aside from rice and water.
It's basically a cooked rice with a lot of water cooked with it, or a soupy version of cooked rice, and the rice is softer and stickier in texture, with the water or soup being thicker.
Traditionally, the rice we use is glutinous rice or a mix of glutinous and non-glutinous rice, either more or less on the former or the latter in terms of ratio, but usually or commonly, especially nowadays, we just use non-glutinous rice, which is the same rice that we usually or commonly use to make cooked or steamed rice.
"Atole" for us is the base ingredient for our Filipino and also our specifically Zamboangueño versions of "champurrado/champorado" and "arroz con caldo/arroz caldo", among others, but usually or commonly, we just put or add white or brown sugar, muscovado sugar, powdered milk drink, condensed milk, evaporated milk, powdered chocolate drink, and/or also powdered instant black or 3-in-1 coffee drink to the "Atole" to make our own dessert or "postre" or our own snack or "merienda", especially for our "desayuno" or for our quicker and lighter, early morning breakfast, for our "almuerzo" or for our heavier or fuller, or more complete, morning or late morning breakfast or brunch, or for our "merienda de tarde/merienda na tarde/merienda en el tarde" or For our afternoon snack, or for our "merienda de medianoche/merienda na medianoche/merienda en el medianoche" or for our midnight snack.
👋🏼😄🇵🇭 Buenas o hola, saludos y buenos dias desde aqui na un barrio o barangay na Distrito Dos, Segundo Distrito o Costa Este, na Ciudad de Zamboanga, Filipinas!
¡Qué hermoso el español de Filipinas! Muchas gracias. Un abrazo de hermanos desde España.
You know, the rice drink you mentioned sounds identical to Venezuelan chicha, too. That's awesome!
Never tried it with rice! My mom Dooney with rice starch sugar and minth absolutely delicious saludos de México!
Originalmente el atole en México era exclusivamente la bebida de masa y agua. Del atole se desprenden otras bebidas, como el champurrado (con chocolate caliente), el chilatole, el tejate, el pozol, entre otros en diferentes regiones. Suelen ser bebidas consideradas vigorizantes para soportar jornadas de trabajo duro. 🔥🇲🇽🫱🏾🫲🏻🇵🇭🔥
My mom is from Puerto Rico and she makes it with egg yolks instead, and calls it Ponche. Literally one of the best drinks you could make
My Mexican husband makes this for me as it is supposed to help breastmilk supply!
Yep and here in Mexico, there are different recipes for different results. Some have spices and more techniques incorporated for a more "healthy" approach like how in India there's the Besan which is like a cold remedy, some are just meant to be something akin to a dessert drink.
As you said some are meant to help women to produce milk or help with nutrition and even for those who have lactose intolerance, there are recipes made with water like Champurrado which is a chocolate base drink.
Atole and its branching recipes are incredibly varied and there's almost some sort of take for everything really as it is a very flexible recipe!
My Melody Mug game is impressive 😚
this reminds me of turkish salep, which is basically the same (just a tad bit different as it uses starch to thicken the milk)! Love that this is everywhere 🎀
THE MUG IS ADORABLE 🥺🥺
You forgot to add a pinch of salt. Add it next time, see what you think.
My paternal grandma had her niece make "arroz con leche" one & the poor young lady couldn't figure out why she couldn't get it to sweeten no matter how much "dulce de panela" she added. My Grandma asked, "did you add a pinch of salt yet?" Ooh! She was so embarrassed! 😂 She did at that moment, & suddenly that rice pudding was just horribly overwhelmingly sweet!! Not even my Papi could eat it & he had a TRULY sweet tooth!
I learned from her mistake that no matter whether a dish is savory or sweet, you NEED to add at least a pinch of salt to bring out it's true flavor. And I've also come to learn that all the great chefs know that wisdom as well.
❤
Yes. Salt makes a good counterbalance for all the sugar for many recipes. It doesn't take much.
"The Great Chef" has only two secrets:
A pinch of salt, and...
Too Much Butter.
@TimeSurfer206 faaaaaacts. My gf is always like "damn why your food taste so good" and im like "...cause I put a pound of butter in everything"😂
& he forgot to use Piloncillo (mexican brown sugar) instead of white sugar 🥲
@erhtsee youre not supposed to put the toothpaste on your face, it goes in the mouth.
There is a similar drink in turkey and the middle east called Sahlep where they use the flour of a certain type of orchid root to thicken the drink, it's usually served during the colder months and also topped with cinnamon
Omg I actually thought he was going to make Sahlep
It's similar to Boza, not Sahlep. The way Boza is made is very similar to Atole, actually.
@@sovereigndonation4217 the difference is, Boza is a fermented drink that's sourish and more like a apple sauce / pudding consistency and it's served cold, whereas sahlep is actually a hot drink
Atole. Reminds me of walking home from school on rainy days in LA. My abuela would always, without fail or exception, have a mug of atole waiting for me. Thanks for the video. Going to try making my abuela's atole today.
Awww, this does remind me of grandma. She was the best cook. I miss her.🥹 And that looks so good.😋
Champurrado next?
Broooo was thinking the exact same thing
I was thinking the same thing also
I love atole, Your mug game is on point with that My Melody mug
gives me semolina porridge vibes and I
am here for it, my childhood favorite
Hmmm delicious reminds me of Jamaican porridge! ❤️🇯🇲🇯🇲
Ah :o my mom makes me a porridge called harina da maiz. We use cornmeal that's fine as well. I think if we lower the ratio of the cornmeal and up the milk it will turn out just like your drink! 🇵🇷🇵🇷🇵🇷
My mom made this for me too. We like to use the maiz blanco. Puertoriqueño for life! 🇵🇷
"if you dont want to use whole milk substitute it for water". Lol so true, Anything besides whole milk just tastes like watered down milk to me
I love atol de elote sooooo much, such a winter drink
It reminds me of my grandma's champurrado with tamales during Christmas season.😋😋😋😋delicious .
Miss her too 😌
this looks amazing! my parents were immigrants from Russia and my mom would always make porridge for us growing up. This looks extremely similar! im gonna have to try my moms again sometime and compare the two :)
How did your mom do it so her porridge was so smooth? Did she blend it? Porridge is made of distinctive oat flakes, so I'm curious! Is it a Russian porridge variation? I am also Slavic and the drink reminds me more of watery semolina :D my grandma fed me it for breakfast a couple of times when I was a kiddo. I liked it when it was super thin and super sweet so I could drink it.
I'm not entirely sure yet but i do remember her always blending something beforehand for the porridge. It definitely didn’t come out as smooth as this guys delicious concoction.@@AamuAurora
It was semolina I'm sure, cuz I'm kinda russian too and that's what my mom cooked when i was a kid@@AamuAurora
@@MrVirginnerd The grain is also called "farina". This is what i thought too when i saw this recipe: "Очень жидкая манная каша".
My grandma has been gone 14 years, that's one of the things i miss the most. She gave the best hugs🙏
I pray you will see her again in eternity.
I hear that!
sorry for your loss. I also lost my grandmother but didn't like her that much to begin with.
@@junkequation lol true, everyone's results will b different from person 2 person
Atole! That brings me back to my childhood. I definitely have to prepare some right now!
the shadow sass is amazing
I love your cup it’s so cute! 😍
The cup + drink combo is perfect ❤❤
How dare you make me crave atole when it’s scorching hot outside
Props to the my melody mug 😂
Looks just like the Maizena my Colombian auntie made me in Medellin, awesome stuff!
It is Maizena but the original atole is made with real corn. You can buy the Maizena in packets where you just add milk or water they come in flavors like strawberry, banana.
🇨🇴 ❤
What a cozy drink
You're a cozy drink ❤
@@Jose.elCookrizzy
@@Jose.elCook🤨🤨🤨 Jose
@@Jose.elCookits him. The Rizzard of Oz
@@Jose.elCook woooooiiiiii 😂😂😂😂😂
I miss my grandma. She just passed on February 29th and the family is still dealing with it.
She would make some of the tastiest foods I've ever had the privilege to taste and even though she had a tough character, she was also very loving to all of her children and grandkids, so needless to say she will be remembered as an amazing woman. ❤
Love to see ppl from new Britain shine like this! We barely spoke but good for you man rooting for you!
You can put flavouring like vanilla, strawberry or chocolate to fit any situation. 10/10
I'm going to try this with honey dew melon syrup, if it takes favours well
I love atolé! But aye you should try Jamaican porridge if you haven't already! It's Jamaican granni hug in a cup! lol
My family enjoyed this. Thank you!
Mouth hug from your grandma is wild😂
i love your cup !! my melody is so adorable 💕
I know he meant leche entero, but it’s still funny when he calls it whole entire milk
It is also called whole milk in english
Imma be that guy and just say it's aykshually "leche entera". Changing that last A for an O is a very american thing.
Idk why but I feel like this guys is a sweetheart 💕
Oooo this sounds delicious! I want to try it! When I lived with a family in Jamaica they made these cornmeal our masa popovers in a cup size pads pan on the stove. They were the best!
One of my favorite drinks from México
In Morocco, we drink it as soup in bowl . No vanilla instead we add a drizzle of olive oil, thyme or oregano and honey. So delicious specially in cold mornings.
That sounds so interesting. I’ll try the atole and then experiment. 👍
LOVE the My Melody mug! 😍
My Melody cup is on point!
I have a tip use cornstarch insted of corn flour or masa because that makes the atole a little bit light and you can drink it more easy. Also disolve the cornstarch in warm milk and add the flavor you want to the mix.
It's supposed to be the texture of the corn flour that adds to it. But Atole is also just what oatmeal is referred to as
It’s a variation of an Indian health drink we make, with milk, ghee, raw sugar cane and chickpea flour… amazing when you’re sick and for the cold winters. 😊❤
Thanks for this simplified version. No scraping corn cobs!
Love that you repped the my melody mug.
Why is there a Nintendo switch on the stove ⁉️
I'm surprised more people didn't comment on this
So you will come to the comment section and engage the video
Atole is amazing but its like drinking lava when made fresh
Dude my stomach got a hole in it after that
Flash back...mom saying to a 10 year old..."ten quidado esta caliente, soplale primero" what 10 year old listens...then older cousins going around adding an ice cube to the kids cups after the first one gets tongue burn. Happened everytime she made it. 😊 ah the memories. Ps...budget had my mom using carnation milk with water when she made big portions...and it taste great. So glad I found your channel, you remind me of my baby brother...he loved to cook too.
I love the My Melody mug.
Your cup game is 🔥! Love that bunny.
I love how your channel brings all sorts of cultures together. Just scrolling through the comments warms my heart ❤
"you can substitute milk with water" is probably the wildest thing I've ever heard
The og drink is made with water
You can usually substitute most drinks that use milk with water
Your cup game is on point! 🤣🙌
You just brought me back to my childhood.😢 memories of my grandma making buñuelos with piloncillo and my grandpa making atole. You have no idea how much I needed this thank you for making this video and the recipe I’m definitely making this for the holidays 👍
Similar to how Jamaicans make cornmeal porridge.
I didn't know masa was used for making stuff outside of corn tortillas. I can justify buying a bag if I can try other recipes with it.
You can make a whole lot of different types of recipes. Literally corn is the base of our civilization
Great to thicken chili too
I definitely recommended getting the book ‘Masa’ written by Masienda founder Jorge Gaviria 💫💫💫
I’m so glad you made this! Childhood memories with grandma ❤
lol “the corniest”😮😂😂😂😂😂 I love it. Took me a minute to
“If you don’t wanna use whole milk you can just substitute it with water” 💀💀💀
never heard of this before, looks delicious thanks for sharing
The cute mug 😭
Imagine having one of these before going to bed during a cold winter night. Quite literally a sweet dream.
I love your stupid little cup it’s so cute
I'm so in love with you Jose🙈, your channel is so authentic, as you! ❤
now you make me miss my grandmother, thanks!
I appreciate the melody mug 😊
My great grandma would give this to me as a child and we'd sit and drink it together while she'd do something like embroidery or cross-stitch. Cornmeal porridge is good either thicker like a custard or thinner like this, nostalgic. When it's like this I like it with some carrot cake as well
Love the mug! You are adorable!
Awesome bc I miss my grandmother!! Gonna try this for sure. Thanks!
❤️💜💚
love the my melody mug 🥺
Getting burnt with atole is a CLASSIC
my thighs hugging the toilet seat after this one
That looks good af. But the amount of anxiety that seeing the switch on the stove gave me 😂
You know your people know struggle if they're making ish like this, lol.
Much love, my dude