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Mexican Atole with Cinnamon and Vanilla
Created by: Howcan Team
Ingredients
- 4 cups of milk
- 1/2 cup of masa harina
- 1/4 cup of brown sugar
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
Instructions
- In a saucepan, heat 3 cups of milk over medium heat until it begins to simmer, then reduce the heat to low.
- In a separate bowl, whisk together 1 cup of milk and 1/2 cup of masa harina until well combined.
- Slowly pour the masa harina mixture into the simmering milk, stirring constantly to avoid lumps.
- Add 1/4 cup of brown sugar, 1 teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract to the saucepan, stirring until the atole thickens and the sugar is fully dissolved, about 10 minutes.
- Once the atole reaches your desired consistency, remove from heat and let it cool for a few minutes before serving.
- Pour the atole into mugs, sprinkle with a pinch of ground cinnamon for garnish, and enjoy the warm and comforting beverage.
Mexican Atole, a traditional hot corn-based beverage, has been a beloved part of Mexican cuisine for centuries. The addition of cinnamon and vanilla adds a delightful warmth and depth to this comforting drink. Dating back to pre-Columbian times, Atole has been a staple in Mexican households, especially during the holiday season. Renowned chefs like Enrique Olvera have put their own modern twist on this classic recipe, incorporating premium cinnamon and vanilla for a richer flavor. In Mexico City, street vendors and local restaurants serve up steaming mugs of Atole, often made with heirloom corn for an authentic taste. For the best version of this dish, seek out freshly ground cinnamon and high-quality vanilla to elevate the flavors. Alternatively, some recipes call for infusing the Atole with cinnamon sticks and whole vanilla beans for a more intense aroma. Whether enjoyed as a breakfast treat or a comforting dessert, Atole with cinnamon and vanilla is a delightful way to experience the rich culinary heritage of Mexico.
20 min
4
150 calories
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