Atole

My mom always made this sweet corn meal drink for us after we had been playing in the snow. I remember it as being the remedy for the bone shattering Indiana cold & boy could I use it today! Back then, she had to have it sent to use from our relatives in Colorado, but now you can find blue corn meal from Bob's Red Mill right at Walmart! Sometimes, she even whipped some up for us as a warm morning breakfast. Mmmmmmm!

I like to use turbinado sugar (Sugar In The Raw) instead of piloncillo, but I feel like piloncillo is more "authentic." Sometimes you can find it in the produce section at Walmart or in the "Mexican" section. Sometimes you can even find it with other sweeteners. If not, don't fret, my mom just used plain white sugar.

1/4 c blue corn meal (harina de atole)
2 1/2 c milk
1/8 c piloncillo or turbinado sugar (Sugar In The Raw)
1 t vanilla extract
sprinkle cinnamon (optional)

1. Mix atole, milk, sugar, & extract in a pan, whisk well to eliminate lumps
2. Heat over medium-low heat, stirring frequently, until thickened (about 15 to 20 minutes)
3. Serve hot with a sprinkle of cinnamon if desired

I've heard that you can use regular Masa Harina instead of Harina de Atole, but I've never ever tried it. Comment me if you give that a try & let me know how it goes.