Mexican Atole

A warm almost porridge-like drink made thick with masa. The chocolate version is Champurrado, other versions are flavored with fruits or nuts. This version is sweetened with piloncillo (Mexican unrefined brown sugar), cinnamon (canela), and vanilla bean.

Serves: 5 -6

• 1/2 cup fresh masa (corn dough) or 1/2 cup masa flour (masa harina) mixed with a 1/4 cup hot water to blend
• 5 cups water
• 3 - 4 tablespoons piloncillo, chopped or 1/4 cup brown sugar plus 2 teaspoons molasses
• 1 stick cinnamon (canella)
• 1 vanilla bean (split lengthwise)
• Optional, about 1 cup fresh strawberries or pineapple chunks

I N S T R U C T I O N S
Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. Scrape the seeds of the vanilla bean into the pan and add the cinnamon stick. Stir the mixture until it begins to thicken. Add the piloncillo or (or sugar, molasses combination) and continue to stir vigorously until the sugar is dissolved. Remove the mixture from the heat.

At this point you could add pureed fruit such as strawberries or pineapple. Remove the cinnamon stick. Stir the fruit into the mixture and return it to the stove and heat over medium heat until the mixture is warmed. Remove the vanilla bean and serve hot, in mugs..

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