Mexican cuisine · Breakfast & Eggs

Atole de Masa

Warm, velvety corn drink made from masa with milk, cinnamon stick and dark piloncillo, slowly brought to a simmer.

Ingredients · for 4 servings

• 120 g masa harina (corn flour for tortillas)
• 1 l milk
• 500 ml water
• 200 g piloncillo (or brown sugar)
• 2 cinnamon sticks
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

1. Whisk the masa harina with the cold water in a bowl until lump-free and let the mixture sit for 5 min. so the flour can swell.
2. Warm the milk with the cinnamon sticks and a pinch of salt in a wide pot and let it infuse over gentle heat for 8 min. without letting it boil.
3. Roughly chop the piloncillo, add it to the warm milk and dissolve completely while stirring.
4. Pour the masa mixture through a fine sieve into the milk while stirring continuously – this is what keeps the atole smooth.
5. Simmer gently over medium heat, stirring constantly, for 8–10 min. until the drink visibly thickens and coats the back of a spoon evenly.
6. Remove the cinnamon sticks, season with vanilla extract and pour the atole hot into thick-walled mugs.