Atole De Vainilla Recipes

HOW TO MAKE ATOLE DE VAINILLA

Steps:

• 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.

ATOLE DE VAINILLA

Steps:

• In a large saucepan bring water to a boil with the cinnamon stick and piloncillo. Remove from the heat, cover, and let the cinnamon stick steep and sugar dissolve for about 30 minutes.
• Remove the cinnamon stick, return water to low heat, and slowly add the masa harina, whisking until combined. Add milk and vanilla bean with seeds.
• Heat over medium heat just until boiling.
• Reduce heat and simmer, uncovered, whisking occasionally, about 20 minutes.
• Sprinkle with cinnamon and serve immediately.

ATOLE DE VAINILLA

Steps:

• In a saucepan over low heat, combine piloncillo and water and stir occasionally until piloncillo is completely melted.
• Whisk in milk, Maseca and vanilla bean until Maseca is dissolved and incorporated with the piloncillo mixture.
• Submerge a Mexican cinnamon stick. Reduce heat to a simmer and continue stirring frequently for 30-35 minutes.
• Remove from heat and pour through a fine mesh sieve and serve in mugs.