Atole: Cornmeal Drink

Ingredients

• 120 g blue cornmeal, Pueblo heirloom blue corn, stone-ground or masa harina; yellow cornmeal is an acceptable substitute
• 1 litre water, cold; or milk for a richer result
• 60 g piloncillo, grated or broken into small pieces; or honey to taste

Method

1. 1
   Combine the blue cornmeal with the cold water (or milk) in a heavy saucepan, whisking until fully dissolved with no dry pockets remaining. The meal must be dispersed in cold liquid before any heat is applied; adding it to hot liquid produces immediate lumping that cannot be corrected.
2. 2
   Set the pan over medium heat. Stir continuously with a wooden spoon or whisk, reaching the bottom and sides of the pan at all times. Heat slowly until the mixture thickens and steams. The atole is ready when it coats the back of a spoon and clings to the sides of the pan — substantially thicker than water, though not as stiff as porridge.
3. 3
   Add the piloncillo and stir until completely dissolved into the hot atole. Taste and adjust sweetness. Pour into warmed mugs and serve immediately.