How To Make Atole De Vainilla Food

MEXICAN ATOLE

Steps:

• Add milk, piloncillo, and cinnamon stick to a medium saucepan or pot. Heat over low-medium heat until the piloncillo has completely dissolved. Stir frequently to make sure the milk and piloncillo don't stick to the bottom of the saucepan.
• Remove and discard the cinnamon stick, using a strainer if it has broken into pieces.
• In a small bowl, add warm water and masa harina. Whisk together until smooth.
• Add the masa harina mixture, vanilla extract, and salt to the saucepan. Whisk to combine.
• Bring to a simmer, reduce heat to low, and continue to cook, stirring frequently, for 25-30 minutes until thick, creamy, velvety, and smooth. The atole should be thick enough to coat the back of a spoon.
• Serve and garnish with a touch of ground cinnamon or a cinnamon stick.

MEXICAN ATOLE

Steps:

• In a medium saucepan combine masa harina, water, milk, piloncillo (or brown sugar), and cinnamon. Whisk the mixture to combine. Bring it to a simmer over medium high heat, whisking often.
• Reduce the heat to medium and simmer the mixture for 5-10 minutes, whisking often, until your desired consistency is reached.
• Remove the atole from the heat and whisk in the vanilla.
• Serve hot or warm with a pinch of cinnamon to garnish.

ATOLE DE VAINILLA

Steps:

• In a large saucepan bring water to a boil with the cinnamon stick and piloncillo. Remove from the heat, cover, and let the cinnamon stick steep and sugar dissolve for about 30 minutes.
• Remove the cinnamon stick, return water to low heat, and slowly add the masa harina, whisking until combined. Add milk and vanilla bean with seeds.
• Heat over medium heat just until boiling.
• Reduce heat and simmer, uncovered, whisking occasionally, about 20 minutes.
• Sprinkle with cinnamon and serve immediately.

ATOLE DE VAINILLA

Steps:

• In a saucepan over low heat, combine piloncillo and water and stir occasionally until piloncillo is completely melted.
• Whisk in milk, Maseca and vanilla bean until Maseca is dissolved and incorporated with the piloncillo mixture.
• Submerge a Mexican cinnamon stick. Reduce heat to a simmer and continue stirring frequently for 30-35 minutes.
• Remove from heat and pour through a fine mesh sieve and serve in mugs.

MEXICAN ATOLE

Steps:

• Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
• Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
• Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.

MEXICAN-STYLE ATOLE

Steps:

• In a medium saucepan, combine 2 cups water with the piloncillo, cinnamon and salt. Bring to a boil over high heat, stirring occasionally until the piloncillo is fully dissolved.
• While the mixture comes to a boil, whisk together the milk and masa harina in a large measuring cup.
• Once the water is boiling, reduce heat to medium. Add the milk mixture gradually, whisking continually to ensure the masa doesn't clump or sink to the bottom. Cook the atole, whisking constantly, until it is thick enough to evenly coat the back of a wooden spoon, about 5 minutes.
• Remove from heat and discard cinnamon stick. Serve while hot, and dust with ground cinnamon as a garnish, if desired.