Atole de Galletas

Ingredients

• 3 ½ cups milk ((2% or whole))
• 2 cinnamon sticks ((Ceylon cinnamon preferred))
• 12 ounces evaporated milk
• 4.9 ounces Marías cookies
• 3 ounces piloncillo*
• Ground cinnamon, (for garnish)

Steps

1. 1

   Add the milk and cinnamon sticks to a medium pot and cook over medium heat until it reaches a gentle simmer, stirring occasionally. The milk will start to gently steam, and small frothy bubbles will form on the edges.

2. 2

   While the milk reaches a simmer, blend the Marías cookies and evaporated milk in a blender until completely smooth.

3. 3

   Once the milk reaches a gentle simmer, slowly pour the blended cookie mixture into the milk, stirring to combine.

4. 4

   Add the piloncillo and continuously stir for 10 minutes to melt the piloncillo and thicken the atole. The atole should evenly coat the back of your stirring spoon.

5. 5

   Once it has reached the proper consistency, discard the cinnamon stick.

6. 6

   Serve immediately in mugs and dust with ground cinnamon if desired.