Name: Atole
Prep time: 5 minutes
Cook time: 30 to 40 minutes
Yield: 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

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
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

Wash hands with soap and water.
In a small bowl, stir together the warm water, masa harina, vanilla and salt until smooth. Set aside.
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.
Add the masa harina mixture to the saucepan. Stir to combine.
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.
Serve in a mug with a dash of ground cinnamon.
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.