Atole De Leche (Milk with Masa Drink)
- 7 oz Masa harina
- 1 1/2 qt Water
- 3 c Milk
- 8 oz Piloncillo / brown sugar
- 1 ts Vanilla extract
- 1 4" canela / cinnamon stick
Dissolve the masa harina in 1 quart of water, then strain the water into a
saucepan (throw away the masa). Boil until it is thick, stirring with a
wooden spoon, about 15 minutes.
Add the milk, piloncillo, vanilla, and canela. Bring the liquid back to a
simmer, stirring often to thicken. This will take about 45 minutes, keeping
the heat at a minimum so the milk doesn't curdle.
Remove the canela stick before serving.
[ SOURCE 1998-Ap http://www.melissas.com/ ] >>Hanneman/Buster
Notes: Tamales and Atole have been a classic combination since pre-Hispanic
times. There are Atole counters in the markets throughout Mexico.
Recipe by: A Cook's Tour of Mexico by Nancy Zaslavsky
Posted to MC-Recipe Digest by KitPATh on Apr 17,
1998
saucepan (throw away the masa). Boil until it is thick, stirring with a
wooden spoon, about 15 minutes.
Add the milk, piloncillo, vanilla, and canela. Bring the liquid back to a
simmer, stirring often to thicken. This will take about 45 minutes, keeping
the heat at a minimum so the milk doesn't curdle.
Remove the canela stick before serving.
[ SOURCE 1998-Ap http://www.melissas.com/ ] >>Hanneman/Buster
Notes: Tamales and Atole have been a classic combination since pre-Hispanic
times. There are Atole counters in the markets throughout Mexico.
Recipe by: A Cook's Tour of Mexico by Nancy Zaslavsky
Posted to MC-Recipe Digest by KitPATh
1998
