Atole

🧂 Ingredients

• 100 g Masa harina(This is a corn flour specifically for making masa, not regular cornmeal or corn flour.)
• 1 L Water(Cold water is essential for dissolving the masa harina without lumps.)
• 150 g Piloncillo(Unrefined whole cane sugar cone. Can be substituted with dark brown sugar if unavailable, though the flavor will be slightly different. Break into smaller pieces for easier dissolving.)
• 2 pieces Cinnamon stick(Mexican cinnamon (canela) is preferred for its milder, sweeter flavor, but regular cinnamon sticks will also work.)
• 1 tsp Vanilla extract(Added at the end for a subtle aroma and flavor.)

👨‍🍳 Instructions

1. 1

   In a large bowl or pitcher, combine the masa harina with about 2 cups (500ml) of the cold water. Whisk vigorously until completely smooth and no lumps remain. This step is crucial for a smooth atole.

   ⏱️ 5 minutes
2. 2

   Pour the masa mixture through a fine-mesh sieve into a large, heavy-bottomed pot or Dutch oven. This will catch any remaining small lumps. Discard any solids left in the sieve. Add the remaining 2 cups (500ml) of water, the cinnamon sticks, and the piloncillo pieces to the pot.

   ⏱️ 5 minutes
3. 3

   Place the pot over medium heat. Stir the mixture constantly with a whisk or wooden spoon, ensuring you scrape the bottom and sides of the pot to prevent sticking and lumps from forming. As the mixture heats, it will begin to thicken. Continue to cook and stir for approximately 15-20 minutes, or until the atole reaches your desired consistency. It should be thick enough to coat the back of a spoon and hold its shape briefly when a line is drawn through it.

   ⏱️ 20 minutes
4. 4

   Once thickened, remove the pot from the heat. Stir in the vanilla extract. Taste and adjust sweetness if necessary by dissolving a little more piloncillo or a touch of sugar. Remove the cinnamon sticks before serving.

   ⏱️ 2 minutes
5. 5

   Serve the atole hot in mugs. It will continue to thicken slightly as it cools.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Constant stirring is essential throughout the cooking process to prevent the masa from sticking to the bottom of the pot and to ensure a smooth, lump-free texture.
• ✓The atole is ready when it has thickened to a consistency that coats the back of a spoon. If it becomes too thick, you can thin it with a little more hot water.
• ✓Atole is a traditional Mexican breakfast beverage, often enjoyed on cooler mornings or as a comforting drink.
• ✓For a richer flavor, you can gently toast the masa harina in a dry skillet for a few minutes before dissolving it in water, being careful not to burn it.

🔄 Variations

• Champurrado: Add melted Mexican chocolate or unsweetened cocoa powder along with the masa for a chocolate-flavored atole.
• Fruity Atole: Incorporate pureed fruits like strawberries, guava, or pineapple into the mixture during the cooking process.
• Nutty Atole: Add a tablespoon of finely ground nuts like almonds or peanuts for added texture and flavor.

🥗 Nutrition

Per serving