Guava Atole

Atole is a traditional corn dough or rice based hot drink that is a usual companion to the tamales (yes, more dough) although I like to have it as desert. The Aztecs used to just boil corn dough and add cacao, chiles, and honey but the Spaniards added water or milk.  Today you can thicken atole with corn dough, rice, wheat. Below I share the sweeter side of this with the very aromatic guava.

Ingredients:
500ml water
250gr guava
90gr sugar
1/2 can evaporated/condensed milk
1 stick cinnamon
10gr corn starch (maizena)

Preparation:

1. Boil water with sugar. Set aside a little bit to dissolve the corn starch.
2. Cook the guavas in the sweet water with the cinnamon stick. Mix into a paste.
3. Dissolve the corn starch in a little bit of the sweet water.
4. Poor the sweet water into a mud jar. Heat and add the guava paste.
5. Slowly add the dissolved corn starch and heat to thicken.
6. Add milk.