(Atole)
A traditional breakfast drink, atole is a warm, almost porridge-like beverage made with masa. Making a hot drink is a great excuse to break out the traditional wooden whisk, or molinillo. The chocolate version is called champurrado, but there are myriad variations. Both chocolate and regular versions are popular during Dia de los Muertos (Day of the Dead) and Christmas celebrations. A small town in Michoacán even holds an Atole Festival in March every year, complete with a crowned queen and everything. The drink can be served hot or at room temperature with or without fruits, seeds, and nuts.
½ cup masa harina
1 vanilla bean, split lengthwise
4 tablespoons chopped piloncillo or packed dark brown sugar
1 cinnamon stick
Combine 5 cups of water and the masa in a blender and blend until smooth. Transfer to a medium saucepan, and scrape in the seeds from the vanilla bean. Then add the vanilla bean husk, piloncillo, and cinnamon stick. Turn up the heat and bring to a boil, stirring frequently until the sugar dissolves.
Remove from the heat and discard the cinnamon stick and vanilla bean husk. At this point you can whisk it, if you like it frothy. Pour into separate mugs and serve hot or warm.
VARIATIONS: For a fruity beverage, purée some fresh strawberries, pineapple, or banana and add to the mixture after removing the cinnamon and vanilla.