Mexican Atole

Instructions

1. Prepare the base
   In a large bowl, mix the masa harina with 2 cups of water until well combined and no lumps remain. Let it sit for about 5 minutes to hydrate properly.
2. Heat the milk
   In a large saucepan, bring the milk to a gentle simmer over medium heat. Add the cinnamon stick and anise stars if using. Be careful not to let it boil over.
3. Combine and cook
   Slowly pour the masa mixture into the hot milk, whisking constantly to prevent lumps from forming. Add the sugar and salt, then reduce heat to medium-low.
4. Simmer until thickened
   Cook the mixture for about 10-15 minutes, stirring frequently until it thickens to a consistency similar to cream of wheat or a thin porridge. The atole should coat the back of a spoon.
5. Add flavor
   Remove from heat and stir in the vanilla extract and ground nutmeg if using. Remove the cinnamon stick and anise stars.
6. Serve warm
   Pour the atole into mugs or cups while still hot. Sprinkle with ground cinnamon on top. Serve immediately as a warming beverage or light breakfast.