Vegan Espresso Atole
This recipe is featured in Dia De Los Muertos
- 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
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.