4 Serves
30 Mins
In a large saucepan, combine the milk, water, cinnamon stick, and piloncillo. Heat over medium heat until the sugar has dissolved and the mixture is hot.
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Vitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
63 µg / 400 µgCalcium
457 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
408 mg / 1,250 mgPotassium
904 mg / 4,700 mgSodium
343 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
2 g / 28 gSugar
93 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
116 gAlcohol
0 g
In a separate bowl, whisk the masa harina with a small amount of cold water until smooth to create a slurry, ensuring there are no lumps.
Slowly pour the masa slurry into the hot milk mixture while whisking constantly to prevent clumping. Continue to cook over medium-low heat, stirring frequently, until the drink thickens to a creamy consistency.
Remove the cinnamon stick and serve the atole hot in mugs.
9
g47
g11
g
