Vanilla Atole with Masa Harina and Cinnamon
Masa harina gives this cozy vanilla atole its gentle corn flavor and satisfying texture; cinnamon and piloncillo round it out.
Ingredients
- ⅓ cup masa harina made for tortillas, not coarse cornmeal
- 1 cup cool water
- 3 cups whole milk
- 2 ounces piloncillo, chopped, or ¼ cup packed dark brown sugar
- 1 Mexican cinnamon stick
- 1 teaspoon vanilla extract
- 1 small pinch fine salt
Instructions
- Whisk the masa harina with the cool water until no dry lumps remain. Let stand 5 minutes, then whisk again.
- In a saucepan, warm the milk, piloncillo, cinnamon, and salt over medium heat. Stir until the piloncillo dissolves. Do not let the milk boil hard.
- Whisk the masa mixture once more, then pour it into the warm milk in a thin stream while whisking. Lower the heat and simmer gently for 8 to 10 minutes, stirring often and scraping the pan bottom, until lightly thickened.
- Remove from the heat. Take out the cinnamon stick and stir in vanilla. If the atole thickens too much as it stands, whisk in a little warm milk. Serve warm, allowing it to cool enough to sip safely.
Notes
Nutrition is an ingredient-based estimate; brands and portions vary.