Atole de Vainilla
Vanilla Atole
A whisked masa-harina slurry thickens simmering cinnamon milk into the classic hot, spoon-coating atole, finished with real vanilla.
Atole de Vainilla
✦ Antes de Empezar
Before you cook
Can I make this dairy-free?
Substitute the whole milk with a plant-based milk such as oat or almond, though the atole will be slightly less rich and may thicken a touch less.
Ingredientes· 5View
Atole Base
- 1/2 cupCorn Masa Harina
- 4 cupsWhole Milkdivided
Aromatics
- 1/2 cupPiloncillo (or Brown Sugar)grated
- 1Mexican Cinnamon Stick
- 1 wholeMexican Vanilla Beansplit lengthwise (or 1 tbsp high-quality vanilla extract)
Instrucciones
6 pasosPrepara la masa
Make the masa slurry
Whisk the masa harina with 1 cup cool water until smooth, straining out any lumps.
Calienta la leche
Heat the milk
Combine the milk, the additional cup of water, cinnamon, sugar, and salt in a saucepan. Heat gently until steaming.
Incorpora la masa
Whisk in the masa
Whisk in the masa slurry in a thin, steady stream.
Cocina el atole
Cook the atole
Cook over medium-low heat for 10 to 15 minutes, whisking and scraping the bottom constantly, until the atole lightly coats a spoon and no raw masa taste remains.
Agrega la vainilla
Stir in vanilla
Remove from the heat and stir in the vanilla. Thin with a little hot milk if it becomes too thick.
Sirve
Serve
Serve very hot in mugs, stirring before drinking.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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