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Atole

This version of a traditional Mexican drink made with corn flour is warm and satisfying.
cup of atole
Prep time: 5 minutes
Cook time: 30 to 40 minutes
Makes: 2 servings
Nutrition Facts: View label

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. 
     

Notes

  • Honey is not recommended for children under 1 year old.
  • Piloncillo is unrefined cane sugar that can be found in grocery stores with other traditional Mexican ingredients.
  • Try making with a cinnamon stick for deeper cinnamon flavor.
  • Adjust sweetener to taste.
  • The Nutrition Facts label was calculated using 2% milk as an ingredient.
     

Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.

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