Description
Atole de vainilla is a traditional masa-based hot beverage, popular during the holidays, and made with milk, piloncillo, vanilla bean and Mexican cinnamon.
Ingredients
Units
Scale
- 3-4 ounces piloncillo
- 1/4 cup water
- 3 cups 2% milk
- 1/2 cup Maseca
- 1 Mexican vanilla bean, cut in half and both pieces split lengthwise* (see notes below for substitution)
- 1 Mexican cinnamon stick
Instructions
- 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.
Notes
To substitute real Mexican vanilla bean, you can use a Madagascar Bourbon vanilla bean, or bottled pure Mexican vanilla extract. I like the Nielsen-Massey brand extract.
To substitute for real vanilla bean, use one tablespoon of vanilla bean paste or pure vanilla extract. If substituting pure vanilla extract, add that to the saucepan in the last five minutes of cooking and whisk to incorporate.
*Gluten-free and vegetarian-friendly recipe.
Nutrition
- Serving Size: 3/4 cup