Mexican Atole with Cinnamon and Brown Sugar
Inspired by techniques from NYT Cooking and Serious Eats.
Water, piloncillo and a cinnamon stick are boiled together, then a smooth milk and masa harina slurry is whisked in and simmered for about 5 minutes until creamy.
Always check the labels of the products you use.
Method
- 1
Infuse. Boil the water, piloncillo, cinnamon stick and salt until the sugar has dissolved.
- 2
Make the slurry. Whisk the milk and masa harina until there are no lumps.
- 3
Thicken. Over medium heat, pour in the slurry slowly, whisking constantly, and simmer 5 minutes until it coats a spoon.
- 4
Adjust. Remove the cinnamon stick and thin with a splash of hot water or milk if needed.
- 5
Serve. Ladle into mugs and dust with ground cinnamon.
Storage
Refrigerate covered for up to 2 days. Reheat gently, whisking in a little milk. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium saucepan
- whisk
- jug
- ladle
- 4 mugs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 214 kcal |
| Protein | 5.4 g |
| Carbohydrate | 38.6 g |
| of which sugars | 27.1 g |
| of which free sugars | 20.6 g |
| Fat | 4.7 g |
| of which saturates | 2.5 g |
| Fibre | 1 g |
| Salt | 0.25 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
