Instructions: Dissolve the masa harina in 1 quart of water, then strain the water into a saucepan (throw away the masa). Boil until it is thick, stirring with a wooden spoon, about 15 minutes.

Add the milk, piloncillo, vanilla, and canela. Bring the liquid back to a simmer, stirring often to thicken. This will take about 45 minutes, keeping the heat at a minimum so the milk doesnt curdle.

Remove the canela stick before serving.

Notes: Tamales and Atole have been a classic combination since pre-Hispanic times. There are Atole counters in the markets throughout Mexico.

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