Atole (Corn Gruel Beverage)

Ingredients

• 2 cups masa harina
• 4 cups water
• 1/2 cup piloncillo or honey
• 1 cinnamon stick* (optional)
• 1 teaspoon vanilla extract
• Pinch of salt

* Old World ingredient, not available before 1492; included for practicality, may be omitted for greater authenticity.

Method

1. Whisk masa harina with 2 cups cold water until smooth.
2. Bring remaining water to a boil with cinnamon stick.
3. Slowly add masa mixture, stirring constantly.
4. Cook on medium heat, stirring, until thickened (10-15 minutes).
5. Add sweetener and vanilla. Serve warm.

Source: Florentine Codex, Book X; Francisco Hernández description of atole preparation.

Serving note: Atole may be warm but not hot (hot serving is a European influence).