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Categories:Viewed: 41 - Published at: 5 years ago
Ingredients
- 1/2 cup masa harina (masa flour)
- 5 cups milk or water, according to taste
- 1/4 cup piloncillo, (Mexican sugar cones) chopped fine or grated
- 1 stick cinnamon (canela) or 1/4 teaspoon ground cinnamon
- 1 vanilla bean (split lengthwise) or 2 teaspoons vanilla extract
Method
- In a large saucepan, whisk the water or milk into the masa flour little by little until completely mixed and free of lumps. Heat over meadium heat, stirring constantly, until it just begins to thicken. Add piloncillo and cinnamon stick or ground cinnamon. Scrape seeds from vanila bean into pan or add vanilla extract. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy.
- Remove cinnamon stick. Serve hot in mugs.
- Variations:
- Champurrado (chocolate atole): This is what's usually served at the Christmas posadas. After removing from the heat, stir in one tablet Mexican chocolate (approx. 3 oz.), choppe
