Atole de Elote

Ingredients

• 4 ears fresh corn, kernels removed (about 3 cups kernels)
• 3 cups whole milk
• 1 cup water
• 1 cinnamon stick
• 3 tablespoons piloncillo or brown sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon, for garnish

Steps

1. 1

   1. Blend the corn kernels with the water until very smooth, then strain through a fine mesh sieve, pressing with a spoon to extract as much liquid as possible; discard the pulp.

2. 2

   2. Pour the strained corn liquid into a medium saucepan and add the milk, cinnamon stick, piloncillo, and salt.

3. 3

   3. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken, about 15 minutes.

4. 4

   4. Reduce heat to low and continue stirring for 8 to 10 more minutes until the atole coats the back of the spoon and is smooth and creamy.

5. 5

   5. Remove the cinnamon stick, stir in the vanilla extract, and taste for sweetness, adjusting if needed.

6. 6

   6. Pour into mugs and finish each serving with a pinch of ground cinnamon sprinkled over the surface.