---------- Recipe via Meal-Master (tm) v8.03
  
       Title: ATOLE DE ZARZAMORA
  Categories: Mexico, Beverages
       Yield: 6 Servings
  
       2 lb Wild blackberries
       2 c  Cold water
     1/2 c  Cold water
       3 oz Tortilla masa (1/3 cup)
       3 tb Crushed piloncillo or
            -dark brown sugar to taste
     1/2 c  Prepared tortilla masa, or
            -scant 1/2 cup masa harina
            -mixed with 1/3 cup water
     2/3 c  Water
   1 1/2 c  Warm milk
   1 1/2 c  Warm water
   1 1/2 oz Tablet drinking chocolate
       1    3-inch cinnamon stick
       3 tb Sugar, brown; to taste
  
   Though there are many variations, basically “atole” is
   a gruel thickened with masa, sweetened with raw sugar,
   and 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. For non-Mexicans, however,
   it is really not the sort of beverage that would
   generally be accepted, no matter how authentic.
   
   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.
   
   Add the water to the masa and press out any lumps with
   the back of a wooded spoon.  When it is quite smooth,
   stir it into the strained blackberries. Cook over low
   heat, stirring often until the atole begins to thicken.
   
   Add the sugar and stir until dissolved.  It should
   take about 25 minutes to reach the required
   consistency, so that the mixture will very lightly
   coat the back of a wooden spoon.
   
   Champurrado (Chocolate-flavored atole)
   
   Put the masa into the pan with the 2/3 cup water and
   cook over a low flame, stirring constantly, until it
   thickens - about 5 minutes.
   
   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 From the collection of Jim
   Vorheis
  
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