Atole

Ingredients

• Milk or water -- 5 cups
• Masa harina -- 1/2 cup
• Brown sugar or piloncillo -- 1/4 cup
• Cinnamon -- 1/2 teaspoon
• Vanilla -- 1 teaspoon

Method

1. Whisk the milk or water, masa harina, sugar or piloncillo and cinnamon in a large saucepan until smooth.
2. 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.
3. Remove from heat, stir in the vanilla and serve hot in mugs.

Variations

• 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.