Photograph of the finished Atole de vainilla

Mexico · Nước bột ngô nóng vani

Atole de vainilla

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 8.5 oz
  • Photograph of Fresh milk Fresh milk 8 ½ cups
  • Photograph of Palm sugar Palm sugar 11.3 oz
  • Photograph of Vanilla Vanilla 2 ⅛ tbsp
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Mix the masa cornstarch with cold water, then strain through a sieve to dissolve all lumps.
  2. 2 It is mandatory to dissolve the powder in cold water first; adding it to hot milk will cause it to clump.
  3. 3 Heat the milk with cinnamon sticks and palm sugar until dissolved, then remove the cinnamon sticks.
  4. 4 Pour the powder mixture into the hot milk in a thin stream and stir continuously for 12 minutes.
  5. 5 Stir until the liquid is a smooth consistency, suitable for drinking in a cup, but not as thick as porridge.
  6. 6 Add vanilla after turning off the heat, then pour into a cup and drink hot.

With an appliance

  • Oven 34 min

    Replace steps 4–5: place the heat-resistant pot in the hot water tray on the middle rack, preheat oven to 140°C for 16 minutes, stirring thoroughly once at the 8th minute; the gentle heat will allow the masochism to thicken without the milk burning, reducing the stirring time by 12 minutes. Keep steps 1–3 the same and only add vanilla after removing the pot from the oven.

Start cooking