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Atole de Canela (Warm Mexican Holiday Drink)

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

1. In a two-quart sauce pan, bring 2 cups water, piloncillo and cinnamon stick to a boil.
2. 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.
3. Add milk and continue cooking for 5 more minutes, stirring constantly.
4. Serve very hot in mugs.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

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