Atole de Elote

Ingredients

• 4 ears fresh corn*, (shucked and cut off the cob)
• 4 cups whole milk*, (divided)
• 2 cups water
• 1 cinnamon stick*
• 8 ounces piloncillo*
• 4 tablespoons cornstarch
• ½ teaspoon vanilla extract
• Ground cinnamon, (for garnish)

Steps

1. 1

   Add the corn and 2 cups of milk to a large blender. Blend until smooth.

2. 2

   In a medium pot or saucepan, bring the water to a simmer over medium-low heat. Add the cinnamon stick and simmer for 3 minutes. Add the piloncillo and stir until fully dissolved.

3. 3

   Strain the corn mixture into the pot using a fine mesh strainer. Stir in 1 cup of the remaining milk and the vanilla extract. Continue to gently simmer the atole mixture for 5 minutes, stirring continuously.

4. 4

   Make a cornstarch slurry by whisking together the cornstarch with the remaining 1 cup of milk until fully combined. Slowly pour it into the pot while whisking.

5. 5

   Gently simmer the atole for 10-15 minutes to allow the mixture to thicken, until it coats the back of a spoon.

6. 6

   Remove the cinnamon stick and serve immediately in mugs with a dusting of ground cinnamon.