Atole

Ingredients

• 0.75 cup masa harina
• 2 cups water
• 1 stick cinnamon stick
• 5 ounces piloncillo – chopped
• 4 cups whole milk
• 0.125 teaspoon fine sea salt
• 1 teaspoon vanilla extract

Instructions

1. In a bowl, whisk the masa harina with 0.75 cup of the water until perfectly smooth and no dry bits remain.
2. In a medium saucepan, combine the remaining 1.25 cups water, the cinnamon stick, and the chopped piloncillo. Bring to a simmer over medium heat, stirring until the piloncillo dissolves and the water is fragrant, 5–7 minutes.
3. Pour in the whole milk and return just to a gentle simmer.
4. Whisk the masa slurry, then slowly stream it into the saucepan while whisking constantly. Continue to cook, whisking often, until the atole thickens to coat the back of a spoon and small bubbles gently plop at the surface, 8–12 minutes.
5. Remove from heat. Stir in the fine sea salt and vanilla extract, and discard the cinnamon stick. If too thick, whisk in a splash of milk; if too thin, simmer 1–2 minutes more. Serve hot.