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.