Ingredients

The following ingredients have 4 Servings
  • 3/4 cup masa harina
  • 3/4 cup water
  • 2 cups whole milk
  • 1/2 cup almond meal or ground almonds
  • 2 cups whole milk
  • 1/4 cup piloncillo (or 1/2 cup brown sugar + 1 TBs. molasses)
  • 2 pinches anise seed (ground between your fingers as you sprinkle)
  • 1/4 teaspoon ground cinnamon
  • \ntoasted sliverd almonds and heavy cream to garnish\n\n

Instruction

  • Toast the almond meal or ground almonds in a heavy bottom pan until golden brown (3 minutes on medium). Be careful not to burn, you'll know they're ready when you begin to smell a toasty nutty fragrance. Set aside.
  • Now make the cornmeal base. Begin by pouring water, cups milk and toasted almond meal into a blender. Add masa harina 2 tablespoons at a time blending thoroughly between each addition until you've added one cup in total.
  • Meanwhile, heat 2 cups milk, cinnamon, anise and (or brown sugar ) in a heavy bottom pot. Bring to a gentle simmer.
  • Add the cornmeal base to the milk base whisking vigorously until creamy, removing any lumps.
  • Simmer on low heat. Whisking frequently until atole has thickened, about 3-5 minutes.
  • Serve in mugs topped with toasted slivered almonds, ground cinnamon and a tablespoon of heavy cream in each mug.