Mexican Style Atole Recipes

Steps:

• In a medium saucepan, combine 2 cups water with the piloncillo, cinnamon and salt. Bring to a boil over high heat, stirring occasionally until the piloncillo is fully dissolved.
• While the mixture comes to a boil, whisk together the milk and masa harina in a large measuring cup.
• Once the water is boiling, reduce heat to medium. Add the milk mixture gradually, whisking continually to ensure the masa doesn't clump or sink to the bottom. Cook the atole, whisking constantly, until it is thick enough to evenly coat the back of a wooden spoon, about 5 minutes.
• Remove from heat and discard cinnamon stick. Serve while hot, and dust with ground cinnamon as a garnish, if desired.

Steps:

• Place the water and the masa into the jar of a blender and blend until smooth.
• Transfer to a medium sized saucepan.
• Add vanilla extract and cinnamon into the saucepan.
• Stir the mixture until it begins to thicken.
• Add the piloncillo or (or sugar, molasses combination) and continue to stir vigorously until the sugar is dissolved.
• Remove the mixture from the heat.
• At this point you could add pureed fruit such as strawberries or pineapple.
• Stir the fruit into the mixture and return it to the stove and heat over medium heat until the mixture is warmed.
• Serve hot, in mugs.

Steps:

• Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
• Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
• Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.