Atole

This version of a traditional Mexican drink made with corn flour is warm and satisfying.

Prep time: 5 minutes

Cook time: 30 to 40 minutes

Makes: 2 servings

Ingredients

¾ cup warm water
⅓ cup masa harina (any color: white, yellow or blue)
1 teaspoon vanilla
1 pinch salt
2 cups milk (any type)
1 teaspoon brown sugar, piloncillo or honey (see Notes)
⅛ teaspoon cinnamon or 1 cinnamon stick

Directions

1. Wash hands with soap and water.
2. In a small bowl, stir together the warm water, masa harina, vanilla and salt until smooth. Set aside.
3. Add the milk, brown sugar and cinnamon to a medium saucepan. Warm over low-medium heat and stir until the sugar has dissolved. If using cinnamon stick, simmer for about 4 minutes.
4. Add the masa harina mixture to the saucepan. Stir to combine.
5. Bring to a very low boil, then reduce heat to low. Cook and stir for about 20 minutes or until smooth and creamy for sipping.
6. Serve in a mug with a dash of ground cinnamon.
7. Refrigerate leftovers within 2 hours.