Ingredientes:

  • 200g de masa de maíz nixtamalizado fresca
  • 1.5 litros de agua potable
  • 200g de piloncillo (1 cono grande)
  • 5g de canela de Ceilán (1 vara de 10 cm)
  • 1g de sal marina
  • 5ml de extracto de vainilla natural

Instrucciones:

  1. Coloca 1.2 litros of water in the pot along with piloncillo, cinnamon stick and salt. Heat at medium heat until piloncillo is completely dissolved.
  2. In a separate container, mix the 200g of corn dough with the remaining 300ml of water (cold).
  3. Pass the dough and water through the blender for 1 minute until a liquid is obtained without lumps.
  4. Pour the blended dough mixture through a strainer directly over the boiling water with cinnamon. Note: This removes skins or large pieces of corn.
  5. Use a wooden spoon or whisk. The mixture will begin to thicken rapidly.
  6. Reduce the flame and maintain a gentle boil for 15 minutes until the foam disappears and shines.
  7. Add the 5ml of vanilla just before turning off the heat.
  8. Let the atole sit for 3 minutes before serving. Note: The rest allows the thickness to stabilize.