Ingredients:

  • 2 cups (475 ml) Water
  • 2 cups (475 ml) Milk (whole or plant-based), divided
  • 1/4 cup (30 g) Masa Harina (corn flour), specifically masa harina, not cornstarch
  • 1/4 cup (50 g) Piloncillo sugar, or packed brown sugar (US) / Muscovado sugar (UK), finely grated
  • 1 cinnamon stick
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

Instructions:

  1. In a medium saucepan, combine the water and 1 cup of milk.
  2. In a separate small bowl, whisk the masa harina with the remaining 1 cup of milk until smooth. This is crucial to avoid lumps!
  3. Bring the water/milk mixture in the saucepan to a gentle simmer over medium heat.
  4. Slowly pour the masa harina mixture into the simmering liquid, whisking constantly to prevent lumps.
  5. Add the grated piloncillo (or brown/muscovado sugar) and cinnamon stick to the saucepan.
  6. Reduce the heat to low and simmer, stirring frequently, for about 15-20 minutes, or until the atole has thickened to your desired consistency. It should coat the back of a spoon nicely.
  7. Remove the cinnamon stick. Stir in the vanilla extract and a pinch of salt.
  8. Ladle the atole into mugs and garnish as desired with ground cinnamon or whipped cream/coconut cream.