Blue corn Atole
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- 1 cup milk
- 2 teaspoons sugar (or to taste)
- 4 teaspoons roasted cornmeal
- cinnamon and/or other spices can be added to taste
1In a large saucepan, whisk milk into the masa flour little by little until completely mixed and free of lumps. Heat over meadium heat, stirring constantly, until it just begins to thicken. Add cinnamon and sugar. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy.
Serve hot in mugs.