Mexican Atole

1.In a small bowl, whisk the masa harina thoroughly with the 1/2 cup of cold water until completely dissolved and smooth. Set this masa slurry aside.

2.In a medium saucepan, combine the milk (and extra water, if using), piloncillo or brown sugar, cinnamon stick, and a pinch of salt. Heat over medium heat, stirring occasionally, until the sweetener is fully dissolved and the mixture is hot, but not yet boiling.

3.Once the mixture is hot and the sugar is dissolved, remove the cinnamon stick using tongs or a slotted spoon. Reduce the heat to low.

4.Slowly pour the masa slurry into the hot milk mixture while continuously whisking to prevent lumps from forming.

5.Continue to cook the atole over low heat, stirring frequently (or constantly, if using a thin-bottomed pot) for 10 to 15 minutes. The mixture will gradually thicken to a creamy, porridge-like consistency.

6.Once the atole has reached your desired thickness, remove it from the heat. Stir in the vanilla extract, if using.

7.Taste and adjust sweetness if necessary. Serve immediately in mugs or traditional clay cups (jarritos), ensuring it is piping hot.