DISHORA / DRINKS

Atole de Pinole

Toasted corn, warm milk
and gentle cinnamon.

Next: ingredients

DISHORA / DRINKS

Ingredients · serves 4

80 g plain unsweetened pinole
(about ½ cup; white/yellow corn)
2 cups water (480 mL), divided
2 cups whole milk (480 mL)
50 g grated piloncillo (¼ cup packed)
1 canela stick (3 inches / 2 g)
Extra water: 2–4 tbsp, if needed

DISHORA / DRINKS

Gather your equipment

Heavy 2-quart saucepan
Whisk and spoon
Heat-safe measuring jug (2+ cups)
Scale or measuring cups
Grater for the piloncillo
Thermometer for reheating

DISHORA / DRINKS

Start with cold water

In a heat-safe jug, whisk 80 g pinole with 1 cup (240 mL) cold water until no dry clumps remain. Set aside briefly.

Visit the recipe for all instructions.