Warm Corn DrinkAtole is a popular hot beverage in Mexico made by steeping brown sugar cane and cinnamon in water, then thickening with corn flour, and adding milk until creamy. This sweet, comforting corn drink has countless variations (some families stir in pureed fruit or chocolate). Here, you will find the classic, yet simple, Mexican-Style Atole that can easily be made at home. For a traditional meal, serve atole is with tamales. Or, try it for breakfast or dessert with GOYA® Maria Cookies.
Prep time: 10 min.
Total time: 30 min.
6 cups water
1 pkg. (8 oz.) GOYA® Brown Sugar Cane (Piloncillo)
2 GOYA® Cinnamon Sticks
1¼ cup GOYA® Masarica ((also known as masa harina or corn flour)
¼ tsp. salt
6 cups whole milk
1 tsp. vanilla extract
|1.||Add water, brown sugar cane and cinnamon sticks to large, heavy pot over medium-high heat. Bring water to boil, stirring occasionally to dissolve sugar.|
|2.||Meanwhile, in medium bowl using whisk, whisk together masarica, salt and milk until completely smooth. Pour masarica mixture into pot with sugar mixture and bring liquid to boil, whisking occasionally; reduce heat to low. Stir in vanilla extract and continue cooking, whisking occasionally, until mixture is smooth and thick, about 10 minutes more. The atole is ready when the drink coats the back of wooden spoon.|
|3.||Remove pot from heat. Divide atole evenly among serving mugs. Serve warm.|