MAZAPAN ATOLE

The Match Made in Traditions: Rosca de Reyes & Mazapan Atole

Ingredients:

• • 2 cups water
  • 3 cinnamon sticks (or small sprigs)
  • 6 De la Rosa mazapanes (@dulcesdelarosausa)
  • 1 can evaporated milk
  • 1/2 can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 3 cups whole milk
  • 1 cup whole milk mixed with 3 tablespoons cornstarch

Preparation:

1. In a blender, mix the evaporated milk, condensed milk, vanilla extract, and De la Rosa mazapanes. Set aside.
2. In a cup of milk, whisk the cornstarch until fully dissolved and smooth. Set aside.
3. In a large pot, add the 2 cups of water and the cinnamon. Once it comes to a boil, add the blended milk and mazapán mixture. Stir well.
4. Add the milk with cornstarch and the remaining milk.
5. Bring to a gentle boil, stirring constantly. Serve hot.
6. Enjoy it with a delicious, freshly baked Rosca de Reyes! In our stores you’ll find three sizes available: small, large, and family size. 👑✨