Breakfast in Guatemala: Beverages (Second Part)

Atol: this beverage is a dense and so nutritive one. It should be taken very hot. In Guatemala you can find:

- Corn Atol: it´s made with yellow corn, boiled and then blended, the result boiled again with milk, adding a stick cinnamon and sugar. It´s served with some corn grains.



Here a video about a market food place where they also sell corn atol:



- White Atol: it´s made with white corn dough (very alike the one used to make tortillas). It´s served with “pepitoria” (that is powder of pumpkin toasted seeds), some grains of black boiled beans and chili.



- Atol Shuco: it could be done with white or black corn dough, same procedure as the one before, but turning it sour.

- Maizena Atol: also known as “yuquilla” atol, it´s made with maizena instead of corn dough. It supposed to be good when someone has stomach problems. It can be also made adding savors like strawberry or vanilla.



- Starch Atol: it´s made with starch that, just reading the concept, could be confused with maizena, but maizena is a white powder and starch is a yellow granulate version. The savor is also quite different. Is the same of what is used to make polenta. I like this atole quite a lot! :D



- Plantain Atol: you boil the plantains, blend them and put in a pot again with a cinnamon stick and sugar. Delicious! :)



- Mosh: it´s made with oats, milk and a cinnamon stick.



- Rice with Milk: yeaph! I know! In other countries it´s a dessert because it´s more solid than liquid but in Guatemala it´s quite liquid. You just have to cook the rice with a cinnamon stick and once it´s done, to add milk and sugar as desire. Some people use as well condensed or evaporated milk.



- Rice with Milk and Chocolate: same as before but adding chocolate! :P

- wheat germ Atol: made with wheat germ powder, milk and a cinnamon stick.



- Broad Bean Atol: done with broad bean flour, water and a cinnamon stick.



- Pinol Atol: pinol is a mix of yellow corn, barley, rice and cinnamon, all burnt and ground till being a powder. You mix it with water and sugar.

- Incaparina: this is a product that had been done by a Guatemalan institution for helping kids to have all the required nutrients. It had been created with the sense of helping people without enough resources for having a good alimentation but actually the whole country takes it. There are a lot of schools that give Incaparina daily to the kids as breakfast, but also it´s usually given for babies, daily as well. So, right now Incaparina is a normal use product and even some people just add it to the preparation of other dishes… for example, there are people that make Incaparina hot cakes.



- Atolillo: it´s a mix of rice and maizena with milk and a cinnamon stick.

- Sweet Atol: made with yellow corn dough, rapadura (rapadura = partially processed brown sugar), anise, ginger and pepper.

- Ashes Atol: the ashes are used just for soaking the corn (for a whole night) before cooking it. The rest is like the corn atol.

- Granillo´s Atol: it´s a normal corn atol but adding a quarter part of the corn not well grinded.

- Cereals Atol: made with the mix of corn, barley, wheat, chickpea, broad bean, cinnamon stick, all that grinded till get a powder, then adding sugar and water or milk.