Atole: Mexican Comfort Food

Atole is a warm drink made from masa that is consumed all over Mexico. It is drunk throughout the year but is especially popular around Christmas time when it is traditionally served with tamales and always factors into celebrations during The Day of the Dead. The name comes from the Nahuatl (Aztec) word atolli. Although  sometimes it's made with cornstarch (Maizena) the the more traditional drink calls for the same masa that is used for tamales and tortillas. The version that flavors the mixture with chocolate is called Champurrado. Other versions use pureed fruit such as strawberries or chunks of fresh pineapple.

Ingredients
Take 1/2 cup fresh masa (nixtamal from the Mexican store) or 1/2 cup masa harina such as Maseca. This should be mixed with  1/4 cup of hot water. Blend together and place in a large saucepan. Add  5 cups water or milk, your preference.
Add 3 - 4 tablespoons  shaved piloncillo, (Mexican brown sugar shaped in a cone and found in stores carrying other Mexican products)  If you do not have access to piloncillo your may substitute   1/4 cup brown sugar and add a generous   teaspoon  of  molasses.
Add  1 stick of cinnamon (canella) to the pan.
Scrape the seeds from one vanilla bean and add to the pot. If you cannot find a vanilla bean you may substitute a teaspoon of very good quality pure Vanilla.

Stir this mixture over medium heat until it begins to thicken.  Remove cinnamon stick and vanilla bean seeds if used.   At this point you could add pureed fruit such as strawberries or pineapple. Serve hot in mugs.