Atole, a traditional Mexican drink, is sweet and creamy, made with Masa Harina, milk, cinnamon, vanilla essence, and sweetened with Piloncillo. It's a healthy choice, perfect for breakfast, after-dinner, or as a warm drink on cold days.
Combine Masa Harina with ¾ cup of warm water in a glass bowl.
Whisk thoroughly to avoid lumps, then set aside the mixture for later use.
In a saucepan over medium heat, pour in the milk. Add cinnamon stick, Piloncillo, a pinch of salt, and vanilla essence.
Stir and warm the milk for 3 to 5 minutes, or until the Piloncillo dissolves completely. Once achieved, remove the cinnamon stick.
Gently incorporate the whisked Masa Harina into the milk mixture.
Lower the heat and simmer. Whisk continuously for about 20 to 25 minutes, or until the mixture achieves a thick, creamy, and smooth consistency. Be vigilant to prevent the mixture from burning at the bottom.
Once the Atole reaches the desired consistency, remove it from heat. Serve the Mexican Atole in cups, garnishing each with a sprinkle of cinnamon powder.
To Serve
Serve this creamy Atole for a delightful breakfast, as an after-dinner snack, or to warm up on chilly winter days.
Notes
Here are some helpful tips to perfect your Atole:
Masa Harina: This finely ground corn flour is crucial for your Atole. Avoid using corn meal, which is coarser; Masa Harina is much finer and has a light yellow hue.
Sweetener: Traditional Atole calls for Piloncillo, a dark brown sugar. However, if it's unavailable, palm sugar, jaggery, or regular brown sugar are excellent alternatives.
Whisking the Masa: To prevent lumps, whisk Masa Harina into hot milk. For beginners, a helpful trick is to first dissolve the Masa Harina in warm water before adding it to the milk. This ensures an even cook and a smooth texture.
Stirring: Continuous stirring or whisking is key to prevent the mixture from sticking and burning at the bottom of the pot.
Vegan Option: For a vegan version, replace regular milk with almond, oat, or your preferred non-dairy milk.