Instructions: While filling the pitcher with water, add the maseca. Mix with a whisk. Pour mixture into a nonstick 8-quart pot (youll need the high sides) and bring to a boil, stirring occasionally. Then turn down to a simmer. Add a small piece of canela stick and allow to SLOWLY simmer for about an hour. This cooks the masa.

Every once in a while stir it with a rubber spatula, scraping the bottom and sides.

After an hour, start adding the panela to taste (about 4 oz.) and the milk.

Simmer partly covered and check on it more frequently for about a half hour.

Then turn off the heat and allow to slowly cool. If a skin has formed you may want to use a deep-fry strainer to take it out as well as the piece of canela.

Serve in mugs and enjoy.

Good for a snack or for breakfast but especially with tamales.

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