Vanilla Atole
A thick Mexican corn drink made with milk, vanilla, and piloncillo — warming, with a silky, creamy texture.
Ingredients
- water1200 ml
- masa harina (nixtamalized corn flour)180 g
- milk1440 ml
- piloncillo180 g
- cinnamon1 stick
- vanilla extract1 tsp
- salt1 pinch
Instructions
Measure out 1200 ml water, 1440 ml milk, 180 g masa harina, 180 g piloncillo, 1 cinnamon stick, 1 tsp vanilla extract, and 1 pinch of salt.
In a medium bowl, whisk the masa harina with 300 ml warm water until you have a smooth, lump-free slurry.
In a large heavy-bottomed pot, combine the remaining 900 ml water, 1440 ml milk, piloncillo, cinnamon stick, and salt. Heat over medium heat, stirring, until the piloncillo has fully dissolved; don't let the milk come to a hard boil.
Remove the cinnamon stick. Pour the masa harina slurry into the hot milk mixture in a thin stream, whisking constantly.
Bring the drink to a gentle simmer, then lower the heat to low and cook for 20 minutes, stirring often with a wooden spoon so it doesn't stick to the bottom.
Stir in the vanilla extract and cook for another 5 minutes, until the atole is smooth and lightly thickened; it should thinly coat the back of a spoon.
Pour the vanilla atole into cups and serve hot.
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