Ingredients
Drink
- 75 g plain unsweetened pinole finely ground toasted corn; not masa harina
- 500 ml water divided, plus more to loosen if needed
- 500 ml whole milk
- 35 g piloncillo finely chopped; or the same weight of granulated sugar
- 1 cinnamon stick about 3 inches; removed before serving
Equipment
- 2-quart heavy saucepan
- Whisk
- Small bowl
- Kitchen scale
- Ladle
Instructions
Prepare the drink
- Whisk the pinole with 250 ml of the cool water in a small bowl until no dry pockets remain. Set aside briefly.
- Put the remaining 250 ml water, milk, piloncillo and cinnamon stick in a 2-quart saucepan. Warm over medium-low heat for about 5 minutes, stirring until the sugar dissolves and the liquid is steaming.
- Whisk the pinole slurry again, then pour it slowly into the saucepan while whisking. Bring to a gentle simmer and cook for 8–10 minutes, stirring frequently across the bottom, until lightly thickened and pourable. Reduce the heat if it boils vigorously or begins sticking.
- Remove the cinnamon stick. Add small splashes of hot water if the drink is thicker than you prefer. Stir, divide among four small mugs and let cool to a comfortable sipping temperature.
Nutrition
Calories: 180kcalCarbohydrates: 29gProtein: 5.5gFat: 4.7gFiber: 1.3g
Video
Notes
Nutrition is estimated per one-quarter of the pot from representative plain corn-flour, whole-milk and sugar values; cinnamon infusion is excluded. Actual pinole and milk labels vary. Contains milk.
Video credit: la cocina de dimij, Atole de Pinole (Como hacer un rico atole de pinole). This card specifies a measured milk-and-water version with 35 g piloncillo for four servings; use the quantities here rather than treating the demonstration as an identical formula.
Refrigerate in shallow containers within 2 hours. Reheat the portion needed to 165°F (74°C), stirring and loosening with water.