Ingredients:

  • 1/2 cup (60g) masa harina
  • 1 cup (240ml) cold water
  • 3 cups (710ml) whole milk
  • 1 stick Mexican cinnamon (Canela)
  • 1/3 cup (65g) grated piloncillo or brown sugar
  • 1 tbsp (15ml) pure vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Whisk 1/2 cup (60g) of masa harina into 1 cup (240ml) of cold water until it forms a smooth, liquid paste. Note: Using cold water prevents the starch from clumping prematurely.
  2. Combine 3 cups (710ml) of whole milk, the cinnamon stick, and 1/3 cup (65g) of piloncillo in a heavy saucepan.
  3. Warm the milk over medium heat until the piloncillo dissolves and small bubbles form at the edges.
  4. Pour the masa mixture through a fine mesh sieve into the hot milk. Note: This is an extra insurance policy against any tiny lumps.
  5. Whisk constantly for 8 to 10 minutes until the mixture thickens and coats the back of a spoon.
  6. Drop in a pinch of sea salt and whisk for another minute.
  7. Remove the pot from the heat and stir in 1 tbsp (15ml) of pure vanilla extract.
  8. Take out the cinnamon stick before serving.
  9. Let the atole sit for 2 minutes until the surface develops a slight, glossy sheen.
  10. Pour into mugs and enjoy immediately while the texture is at its peak.