We’re coming up on a time of year when pumpkins are readily available. Often one wonders what to do with them besides make pie. While living in Mexico our family learned about a delicious pumpkin drink, called atole. When the weather starts to cool off, we start to crave this Mexican beverage. Atole is unique, in that it is both a beverage and a food. Actually, atole can be made from any number of ingredients. Squash or pumpkin is just one of them. For years, someone at church, in our town, in Mexico, brought pumpkin atole every Christmas.
Our family came to love and anticipate this pumpkin drink. After we moved back to the USA we figured out how to make it, and that, with a “twist,” we added pumpkin pie spices. This, as any form of atole, is excellent as a light meal, served with hot bread (for dipping). Yum!
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Almost any kind of pumpkin or squash will work.
Butternut squash, as well as just about all their close relatives (see Categories of Squash/Pumpkin) make superb pumpkin pie, atole, soup or anything on the menu called “pumpkin.”
Here is the recipe for Atole which I referred to at the beginning of this post. It’s a great way to make a homemade pumpkin drink:
Americanized Pumpkin Atole
To a blender add:
- 1 egg
- a few glugs of molasses
- some sugar (brown or white)
- 2 cups of cooked squash(pumpkin)
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon ground cinnamon
- 1/8 teaspoon of ground cloves
- optional – 2 or 3 tablespoons of peanut butter
- *Milk (at least a pint. you can also use almond, coconut or rice milk)
- *Blend this all up and taste to see if it needs more sweetening.
- *Pour the mix into a pot and heat until just boiling. I normally pour this mix into a two quart pot and add some additional milk before heating it.
Tip: Cooked sweet potato can be substituted in this recipe. It makes a wonderful atole!
Serve and enjoy!
Until next time,
Homestead in health ya’ll!