Low Iodine Atole
Total time20 min
Prep time5 min
Cook time15 min
4.6(20)
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Learn more →Ingredients
4 servings
- ¼ cup masa harina
- ½ cup cold water
- 3 cups whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 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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