Atole de Maíz

Ingredients

• 120 g (1 cup)masa harina — or fresh masa
• 4 cupswhole milk
• 2 cupswater
• 120 g (4 oz)piloncillo — chopped, or 1/2 cup sugar
• 1cinnamon stick
• 1 tspvanilla extract

Method

1. In a heavy olla or large saucepan, combine 4 cups of whole milk, 2 cups of water, and 1 cinnamon stick. Place the pot over medium heat and warm the mixture gently. Watch for steam rising from the surface, but avoid letting it reach a rolling boil, as this can cause the milk to scald and alter the flavor.
2. While the milk mixture is warming, take 120 g (1 cup) of masa harina and place it in a small bowl. Gradually add a small amount of cold water, stirring continuously, until you have a smooth slurry with no lumps. This step ensures the masa harina incorporates smoothly into the hot liquid without clumping.
3. Once the milk mixture is steaming, remove the cinnamon stick and slowly pour the masa harina slurry into the pot in a steady stream. Whisk constantly as you pour to ensure even distribution and prevent lumps from forming.
4. Add 120 g (4 oz) of piloncillo to the pot and continue to cook over medium heat. Stir constantly with a wooden spoon or whisk, ensuring the piloncillo dissolves completely. The mixture will begin to thicken; it's ready when it coats the back of a spoon, leaving a visible trail when you run your finger through it.
5. Remove the pot from heat and add 1 teaspoon of vanilla extract, stirring well to combine. This adds a fragrant sweetness that complements the earthy masa and cinnamon.
6. Using a molinillo or a whisk, froth the atole by rolling the tool between your palms until a cap of foam rises to the surface. This traditional technique aerates the drink, enhancing its texture and aroma.
7. Pour the atole into jarritos or mugs, serving it very hot. The aroma of cinnamon and vanilla will be inviting, signaling that the atole is ready to be enjoyed.