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