(Mexican warm cornmeal beverage)
- Milk or water -- 5 cups
- Masa harina -- 1/2 cup
- Brown sugar or piloncillo -- 1/4 cup
- Cinnamon -- 1/2 teaspoon
- Vanilla -- 1 teaspoon
- Whisk the milk or water, masa harina, sugar or piloncillo and cinnamon in a large saucepan until smooth.
- Place the saucepan over medium heat and bring to a boil, stirring constantly. Reduce heat to medium-low and continue to stir until thickened, about 5 minutes.
- Remove from heat, stir in the vanilla and serve hot in mugs.
- Champurrado (Chocolate atole): After removing from heat, whisk in 4 ounces of chopped Mexican chocolate until completely dissolved. Or use 4 ounces of chopped baking chocolate. Adjust sugar as needed. Champurrado is traditionally whisked with a wooden utensil called a molinillo until it is frothy. The beverage is then served with a generous serving of foam spooned on top of each serving.
- Atole de Fruta: Eliminate the cinnamon and stir in 1 cup of pureed pineapple or strawberries after removing the atole from heat.
- Vary the amount of masa harina to make the atole thicker or thinner according to your personal taste.
- Use oatmeal instead of masa harina. Puree until smooth in a blender before cooking.
- Use half milk and half water if you like.