How to Make Atole de Vainilla
Atole de Vainilla is a traditional masa-based hot beverage, made easily with milk, vanilla beans, corn flour and piloncillo.
Servings: 4 C.
Calories: 283kcal
Ingredients
- 4 C milk we used raw, unpasteurized
- 3-4 oz piloncillo
- 1/2 C Maseca
- 1 vanilla bean sliced in half lengthwise and scraped out
- 1 cinnamon stick substitute 1 Tbsp pure Mexican vanilla extract
Instructions
- In a medium bowl, combine your Maseca with 1 C. of the milk and whisk until the corn flour is dissolved.
- Pour that Maseca mixture into your dutch oven and add the piloncillo, the vanilla seeds and the cinnamon stick. Over the next 3 minutes the piloncillo should break down and dissolve into the milk.
- Stir frequently and allow the mixture to thicken up on the lowest heat setting before pouring through a fine mesh sieve.
- Serve warm/hot, in mugs.
Notes
If you are making this in advance, or have leftovers that you refrigerate, it will thicken up as it sits. Add a little extra milk and bring to a low heat to thin out.
Nutrition
Calories: 283kcal | Carbohydrates: 42g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 106mg | Potassium: 360mg | Fiber: 1g | Sugar: 31g | Vitamin A: 395IU | Calcium: 310mg | Iron: 1mg