How to make it
6 steps. Take it one step at a time.
Whisk together the masa harina
In a small bowl, whisk together the masa harina with 1 cup (237ml) of the water until completely smooth and no lumps remain.
Combine the remaining 3 cups of water, the chopped piloncillo
In a medium saucepan, combine the remaining 3 cups of water, the chopped piloncillo, the cinnamon stick, and a pinch of salt.
Bring the saucepan
Bring the saucepan to a simmer over medium heat, stirring occasionally, until the piloncillo has fully dissolved.
5 minSlowly pour the masa harina mixture
Slowly pour the masa harina mixture into the saucepan while whisking constantly to prevent clumping.
Reduce heat to low and continue
Reduce heat to low and continue to simmer for about 10-15 minutes. Stir frequently with a wooden spoon as the mixture thickens to ensure it doesn't stick to the bottom.
15 minRemove the cinnamon stick
Once thickened, remove the cinnamon stick and stir in the vanilla extract. Serve hot in mugs.
A little kitchen wisdom
Atole is a pre-Columbian beverage that remains a staple during the holidays, especially Dia de Muertos and Las Posadas. For a richer version, you can substitute the water with whole milk or a mixture of evaporated milk and water.
