Mexican Cinnamon Atole: Warm Masa Vanilla Drink for Chilly Mornings and School Thermoses

Whisk the masa harina into 1 cup of the water until completely smooth with no lumps.

Serves 4

Ingredients

• 1/2 cup masa harina
• 2 cups water
• 2 cups whole milk (or oat milk)
• 1 cinnamon stick
• 1/3 cup chopped piloncillo or packed dark brown sugar
• 1 tsp vanilla extract
• Pinch of salt
• Ground cinnamon for dusting

Instructions

1. Whisk the masa harina into 1 cup of the water until completely smooth with no lumps.
2. Simmer the remaining water with the cinnamon stick and piloncillo for 5 minutes until the sugar dissolves.
3. Add the milk and bring back to a gentle simmer.
4. Pour in the masa mixture through a sieve, whisking constantly.
5. Cook over medium-low, whisking often, for 8 to 10 minutes until it thickens to the consistency of heavy cream.
6. Remove the cinnamon stick, stir in the vanilla and salt, and thin with a splash of milk if needed.
7. Pour into mugs dusted with cinnamon, or into a preheated thermos where it stays hot until lunchtime.
8. Atole has been made from ground corn since Aztec times and is still sold from steaming pots on Mexican street corners at breakfast, often alongside tamales. As mornings turn cool, it is a comforting, filling and naturally caffeine-free drink for kids.

Nutrition (estimated, per serving)

• Calories: 210 kcal
• Protein: 6g
• Fat: 5g
• Carbohydrates: 36g
• Fiber: 1g
• Sugar: 22g
• Sodium: 110mg