Mexican
Atole de Vainilla
Atole de vainilla gently cooks masa harina with milk, piloncillo, canela, and Mexican vanilla into a fragrant, silky drink that remains easy to pour.
4 servings · 8 minutes prep · 15 minutes cook
Ingredients
Masa Slurry
- 1/4 cup masa harina
- 3/4 cup cool water
Vanilla Milk
- 3 cups whole milk
- 2 ounces piloncillo, finely chopped
- 1 Ceylon cinnamon stick
- 2 teaspoons pure Mexican vanilla extract, from a reputable, compliant supplier; ordinary pure vanilla extract may be substituted
- 1/8 teaspoon Diamond Crystal kosher salt
Directions
Hydrate the Masa
- Whisk the masa harina with the cool water until smooth. Rest for 5 minutes, whisk again, and press through a fine-mesh sieve.
Build the Milk Base
- Heat the milk, piloncillo, canela, and kosher salt in a heavy saucepan over medium-low heat, whisking, until the piloncillo dissolves and the milk steams; do not boil.
Thicken and Finish
- Whisk in the masa slurry in a thin stream. Simmer gently for 8 to 10 minutes, scraping the bottom, until a spoonful falls in a broad ribbon and settles flat within a few seconds. Remove the canela, rest off heat for 2 minutes, then whisk in the Mexican vanilla and serve.
