A delicious, warm and hearty
cinnamon-scented Mexican holiday drink.
Atole
de Canela
- 2 cups water
1/3 cup piloncillo (raw sugar sold in blocks) (May use brown
sugar.)
1 cinnamon stick
1/2 cup instant corn masa (available in ethnic section of supermarket)
1/2 cup water
2 cups milk
- In a two-quart sauce pan, bring 2 cups
water, piloncillo and cinnamon stick to a boil.
- Dissolve masa in 1/2 cup water; add to
pan. Return to boil; reduce heat to medium and continue to gently
boil for 4 or 5 minutes, stirring occasionally.
- Add milk and continue cooking for 5 more
minutes, stirring constantly.
- Serve very hot in mugs.
Makes 6 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
