Mexican Atole

Ingredients

• 4 cups milk
• 4 ounces piloncillo, (plus more to taste)
• 1 cinnamon stick
• 1 ½ cups warm water
• ½ cup masa harina
• 2 teaspoons vanilla extract
• 1 pinch salt
• Ground cinnamon, (for garnish)

Steps

1. 1

   Add the milk, piloncillo, and cinnamon stick to a medium saucepan or pot. Warm over low-medium heat until the piloncillo has completely dissolved. Stir frequently to make sure the milk and piloncillo don’t stick to the bottom of the saucepan.

2. 2

   Remove and discard the cinnamon stick, using a strainer if it has broken into pieces.

3. 3

   In a small bowl, add the warm water and masa harina. Whisk together until smooth.

4. 4

   Add the masa harina mixture, vanilla extract, and salt to the saucepan. Whisk to combine.

5. 5

   Bring to a simmer, reduce heat to low, and continue to cook, stirring frequently, for 25-30 minutes until thick, creamy, velvety, and smooth. The atole should be thick enough to coat the back of a spoon.

6. 6

   Serve and garnish with a touch of ground cinnamon.