Vegan Espresso Atole

servings
4 servings
prep time
15 minutes
cook time
30 minutes
A black cup of freshly brewed espresso with frothy bubbles on top.

A rich and aromatic cup of vegan espresso atole sits on a wooden surface. The espresso displays a frothy layer on top, indicative of its freshly brewed nature.

Ingredients

  • •946 ml (4 cups) cold brew espresso
  • •118 ml (1/2 cup) oat milk
  • •45 ml (3 tablespoons) fresh masa pureed with 45 ml (3 tablespoons) water
  • •15 ml (1 tablespoon) agave syrup

Preparation

  1. In a non-reactive pot heat all ingredients gently. With a whisk, whisk until atole froths up, thickens up slightly and is warm through. Pour into a coffee cup and enjoy.

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beverages

About the author

David Vargas brings his Mexican heritage and appreciation for local seasonal New England product to every plate at Vida Cantina in Portsmouth, NH where he is the chef/owner. A James Beard nominated chef, (2020, 2019) David grew up in Southern California and has spent a lifetime learning, living and sharing his Mexican heritage. David’s mother is from Guadalajara, his father from Jalisco; in California together his parents owned a taqueria and were California police officers. David grew up in the family’s taqueria; cooking family recipes with fresh local ingredients, while learning all he could about his Mexican culture. It was important to David’s parents that he appreciate his Mexican heritage. Locally, regionally and nationally, the critics agree that Chef David Vargas is shining a bright light on Mexican cuisine.

David Vargas

David Vargas

Contributor

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