Day of the Dead- Special Fruit Atole

Fruit Atole (Hot drink made from corn starch and fruit.)

The word atole  comes from the Nahuatl (Aztec) word atolli. It is based on corn- in this case, Maizena or corn starch although some versions use masa harina, the same flour that is used to make tortillas. It is popular throughout the year but always is included in the Day of the Dead celebrations where it is part of the ofrendas, or altars where food is offered.
Ingredients:

10 cups of whole milk
1/2- 3/4 cup of grated piloncillo or Mexican brown sugar (more or less to taste)
2 lb. fresh fruit (pineapple or strawberries are great)
1 stick of cinnamon bark
1/4 cup of cold water
1 cup corn starch (Maizena)
1  teaspoon of good quality pure vanilla extrac

Preparation:

Wash, cut, and gently cook your choice of fruit in a small amount of water until soft. Drain and place in  blender and blend until soft puree results.  In a saucepan, combine fruit, milk, sugar. Dissolve the corn starch with about 1/4 cup of water and combine it with other ingredients. Place mixture over low heat, stir with a wooden spoon until it thickens. Add sugar  and stick cinnamon and bring to a slow boil. Bring to slow boil until the fruit, cornstarch mixture is thoroughly cooked (at least 15-20 minutes) Sti constantly to keep it from becoming lumpy.  Remove  cinnamon stick and take off the heat. Cool and serve in individual mugs.

Serves 8-10 people