ATOLE PARADO.

I learned this atole parado recipe -- the name comes from the thick, Jello-like consistency -- at my mom's house. Enjoy it chilled.

ATOLE PARADO

1 liter of milk

2 packets of Maizena,

any flavor you prefer

(find Maizena in the Hispanic food aisle of your supermarket)

salt

cloves

cinnamon

sugar

Place the milk in a pot to boil with a low flame and add salt, cinnamon, cloves (quantities depend on your preference). In a cup with cold milk, dissolve the two packets of Maizena and add to the pot of boiling milk. Stir frequently. After it boils for a few minutes, add sugar and turn off.

Serve the atole into bowls. You can sprinkle ground cinnamon or ground chocolate (Chocolate Abuelita) if you like. Place bowls in the refrigerator until the atole coagulates. Enjoy!