Plantains are firmer and lower in sugar than regular bananas, and while bananas are usually eaten raw, plantains are mostly cooked. You can use green plantain to make “tostones”, but the riper the fruit, the sweeter the taste of this Caribbean and Latin American cuisine staple.
In the case of Atol de Platano, use ripe plantains. You’ll know they are ready to use when the peel turns black. This beverage can be served at any time of day, but since it is served hot, we usually enjoy it over breakfast or late in the afternoon, especially on cold ones which will soon be here.
A Foodies’ Kitchen Original Recipe
Yields: About 4 servings
2 ripe plantains
6 cups of water
1 allspice grain
1 cinnamon stick
½ cup sugar
- Cut plantains into large chunks. (Some people leave the peel on, because it imparts more flavor…I forgot about this and peeled mine.)
- In a medium sized pot, bring all ingredients to a boil.
- Let it cook for 10 minutes.
- Remove the cinammon stick and allspice. Take out the plantain pieces and put them in the blender. (remove the peel at this point if you left it on, before blending). And don’t discard the liquid!
- Processs until smooth.
- Return the pureed plantain to the pot (the water you cooked it in is still in the pot) and let it cook for about 10 minutes more.
- Serve hot.
- Some people prefer to add a little milk. You can add it when re-heating this atole to thin it out (or add more water).
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