Make your own sweet and rich Atole de Canela

Ingredients (nutrition)

• 1/2 lb corn masa dough
• 3 cups water
• 5 cups non fat milk
• 2 tablespoons corn starch
• 2 orange leaves
• 3 cinnamon sticks
• 1 cup sugar

Preparation (instructions)

1. Dissolve the corn masa dough in 1 cup water.
2. Strain the mixture through cheesecloth and transfer to a saucepan.
3. Cook about 15 minutes.
4. Add remaining water, milk, cornstarch, orange leaves and cinnamon sticks.
5. Cook by stirring regularly for approximately 30 minutes or until it thickens.
6. Remove from heat and add sugar.
7. Return to heat to melt the sugar.
8. Cook until the Atole is in a form of heavy cream.
9. Add milk to achieve the preferred thickness consistency.
10. Remove orange leaves and cinnamon stick.
11. Serve hot in clay mugs.

Servings: 6

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