Atole De Zarzamora
2 pounds Wild blackberries
2 cups Cold water
1/2 cup Cold water
3 tablespoons Crushed piloncillo (panela) or dark brown sugar to taste
1 1/2 cups Warm milk
1 1/2 cups Warm water
1 1/2 ounces Tablet drinking chocolate
1 3-inch cinnamon stick
Though there are many variations, basically "atole" is a gruel thickened with masa, sweetened with raw sugar, and sometimes flavored with crushed fruits - such as pineapple and strawberries - or seasoned with chili. Some are made with a base of ground rice; others with fresh corn. For the Mexicans atole, too, is a natural accompaniment for tamales.
Blackberry atole Put the blackberries and water into a saucepan and cook over a medium flame, pressing them down from time to time, for about 10 minutes. Puree the blackberries in a blender or food processor and press through a fine sieve, or the fine disk of a food mill, to extract the seeds, and return to the pan.
Champurrado (Chocolate-flavored atole)
Gradually stir in the milk and water and cook until it begins to bubble. Add the chocolate, broken into pieces, the cinnamon stick, and the sugar and cook slowly, stirring, until the mixture thickens - about 15 minutes. The atole is done when a spoonful slides noiselessly rather than plops back into the mixture.
The Cuisines of Mexico