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Atol de plátano
Atol de plátano: Guatemala's warm, thick ripe plantain and milk drink
In Guatemalan markets, steaming pots of atol are sold from early morning: thick, sweet, drinkable porridges made from corn, rice, oats or, in this case, very ripe plantain blended with milk and cinnamon. Atol de plátano is creamy and fruity, a filling breakfast in a mug. The common mistake is boiling it hard after the milk goes in, which catches and burns on the bottom; keep it at a gentle bubble and stir. Chef's tip: simmer the plantain with the cinnamon in water first, then blend; this cooks the starch fully and gives a silky drink without any raw-banana taste.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 very ripe plantainspeeled and sliced
- 2 cups water
- 2 cups whole milk
- 3 tbsp sugar
- ½ tsp vanilla extract
- 1 pinch salt
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Method
0/4 doneStep 1: Simmer 2 very ripe plantains in 2 cups water with 1 cinnamon stick for 12 minutes, until very soft.
12 minStep 2: Remove the cinnamon, and blend the plantain and its water with 2 cups whole milk until completely smooth.
Step 4: Stir in ½ tsp vanilla extract, remove the cinnamon and serve hot in mugs.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 6 g
- Carbs
- 42 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does atol de plátano take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cinnamon stick?
- ½ tsp ground cinnamon per stick.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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