Makes 8 cups, serving 10 to 12
1 cup (8 ounces) fresh smooth-ground corn masa for tortillas
OR 2/3 cup powdered masa harina mixed with 1/2 cup warm water
1 1/4 cup (about 6 ounces) chopped Mexican chocolate
3 1/2 cups milk
2/3 cup sugar
In a blender, combine the fresh or reconstituted masa with the chocolate and 3 cups water. Blend until smooth. Strain into a medium (4-quart) saucepan, add the milk and sugar, and set over medium heat. Stir (or whisk) constantly as the mixture thickens and comes to a simmer, about 10 minutes. This beverage should be served about the consistency of heavy cream—no thicker. If yours is thicker, whisk in a little milk or water. Ladle or pour into cups or mugs.
Variation: Cinnamon Atole: Omit the chocolate and, along with the milk, add a 3-inch cinnamon stick (Mexican canela is definitive here). Simmer slowly for 20 minutes to bring the best out of the cinnamon.
Recipe excerpted from
Mexico One Plate at a Time by Rick Bayless (Scribner)
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