Vanilla Crema Atole
WHAT YOU NEED
- 3 ounces piloncillo
- ½ cup water
- 1 ½ cups almond milk
- 1 ½ cups Cacique®️ Crema Mexicana
- ¼ cup masa harina
- 1 Mexican cinnamon stick
- 1 tablespoon pure Mexican vanilla
HOW TO MAKE IT
- In a medium saucepan, heat the piloncillo and water over low heat. Cook until the piloncillo has completely melted, stirring occasionally.
- Whisk the almond milk, Crema Mexicana and masa harina into the melted piloncillo. Whisk until the masa is fully incorporated and there are no lumps.
- Add the cinnamon stick and cook for 20 minutes, stirring often.
- Add the Mexican vanilla. Turn off the heat.
- Serve immediately in mugs, top with ground cinnamon. Enjoy with pan dulce!
