Atole de leche (milk with masa drink)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Masa harina |
| 1½ | quart | Water |
| 3 | cups | Milk |
| 8 | ounces | Piloncillo / brown sugar |
| 1 | teaspoon | Vanilla extract |
| 1 | 4\" canela / cinnamon stick | |
Directions
Dissolve the masa harina in 1 quart of water, then strain the water into a saucepan (throw away the masa). Boil until it is thick, stirring with a wooden spoon, about 15 minutes. Add the milk, piloncillo, vanilla, and canela. Bring the liquid back to a simmer, stirring often to thicken. This will take about 45 minutes, keeping the heat at a minimum so the milk doesn't curdle.
Remove the canela stick before serving.
[ SOURCE 1998-Ap ] >>Hanneman/Buster Notes: Tamales and Atole have been a classic combination since pre-Hispanic times. There are Atole counters in the markets throughout Mexico.
Recipe by: A Cook's Tour of Mexico by Nancy Zaslavsky Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 17, 1998