Eosinophilic Esophagitis Friendly Atole

Total time20 min

Prep time5 min

Cook time15 min

4.6

(20)

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Ingredients

4 servings

¼ cup masa harina
½ cup cold water
3 cups whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
2 oz piloncillo, roughly chopped, sugar or 3 tbsp packed dark brown sugar
1 cinnamon stick
1 tsp vanilla extract
⅛ tsp salt

For serving

ground cinnamon, for serving (optional)

Instructions

1
Whisk the masa harina and cold water together in a medium saucepan until completely smooth with no lumps.
2
Add the milk, piloncillo, cinnamon stick, and salt to the saucepan. Set over medium heat and cook, whisking frequently, until the piloncillo has fully dissolved and the mixture is steaming, about 5 minutes.

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