Atole De Canela (Warm Mexican Holiday Drink)
By Chef Hernan Reynoso
Servings: 6
Ingredients:
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
Cooking Directions:
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.
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