How To Make Atole De Vainilla Recipes

ATOLE DE VANILLA

Steps:

• In a medium sauce pan, heat the pilconcillo and water over low heat. Cook until the piloncillo has completely melted, stirring occasionally.
• Whisk the almond milk and masa harina into the melted piloncillo. Whisk until the masa is fully incorporated and there are no lumps. Add the cinnamon stick cook for 20 minutes, stirring often.
• Add the Mexican Vanilla. Turn off the heat.
• Serve immediately in mugs.

ATOLE DE VAINILLA

Steps:

• In a large saucepan bring water to a boil with the cinnamon stick and piloncillo. Remove from the heat, cover, and let the cinnamon stick steep and sugar dissolve for about 30 minutes.
• Remove the cinnamon stick, return water to low heat, and slowly add the masa harina, whisking until combined. Add milk and vanilla bean with seeds.
• Heat over medium heat just until boiling.
• Reduce heat and simmer, uncovered, whisking occasionally, about 20 minutes.
• Sprinkle with cinnamon and serve immediately.

ATOLE DE VAINILLA

Steps:

• 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.

MEXICAN ATOLE

Steps:

• Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
• Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
• Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.