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4 cups milk

4 ounces piloncillo, (plus more to taste)

1 cinnamon stick

1 ½ cups warm water

½ cup masa harina

2 teaspoons vanilla extract

1 pinch salt

Ground cinnamon, (for garnish)

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1. Add the milk, piloncillo, and cinnamon stick to a medium saucepan or pot. Warm over low-medium heat until the piloncillo has completely dissolved. Stir frequently to make sure the milk and piloncillo don’t stick to the bottom of the saucepan.

2. Remove and discard the cinnamon stick, using a strainer if it has broken into pieces.

3. In a small bowl, add the warm water and masa harina. Whisk together until smooth.

4. Add the masa harina mixture, vanilla extract, and salt to the saucepan. Whisk to combine.

5. Bring to a simmer, reduce heat to low, and continue to cook, stirring frequently, for 25-30 minutes until thick, creamy, velvety, and smooth. The atole should be thick enough to coat the back of a spoon.

6. Serve and garnish with a touch of ground cinnamon.

Notes:

*Piloncillo – This caramel-like and sweet cone of unrefined sugar is used in tons of Mexican baking recipes. Can’t find piloncillo? You can use ½ cup of dark brown sugar instead.

*Low heat. Heat the milk mixture over low-medium heat to keep it from burning.

*Keep on whisking. Whisking the atole often while it’s cooking will create a smooth and velvety texture. Give the mixture a taste – if it’s a little grainy, continue whisking until it becomes smooth.

*Make it vegan! Replace the milk with the creamiest dairy-free plant milk, like almond, pea, or oat milk.

*To reheat, add a splash of milk or water to the atole first. Give it a good stir, then heat it up in the microwave or on the stovetop. Add more liquid until the thickness is to your liking.

*Champurrado is the chocolate version of atole. Champurrado has the addition of melted chocolate!