What You Need to Know
Atole is prepared by soaking corn overnight to rehydrate, then grinding it into a fine paste using a metate or molcajete, which activates enzymes to break down starches into simpler sugars.
Steps
- 1.
Atole de Fresa (Oaxaca) (Mexico): Base texture for strawberry-infused ceremonial drink
- 2.
Champurrado (Central Mexico) (Aztec Empire): Provides viscosity for chocolate-corn hybrid beverage
- 3.
Atole de Piña (Guatemala) (Maya civilization): Fermentation substrate for pineapple-enriched variant
The Science
Primary Reaction
Enzymatic hydrolysis