Sweet and delicious Mexican atole de elote is a hot drink made with milk, corn, and cinnamon. The combination is rich and comforting, and absolutely delightful as an after-dinner beverage or snack.
Set out a blender. Drain the canned corn and place it in the blender, reserving a small handful to use as a garnish. Add 1 cup of water. Cover the blender and purée until smooth.
Set a large saucepot over medium-high heat. Pour the corn purée into the pot followed by the milk, remaining water, piloncillo sugar, masa harina, salt, and cinnamon.
Whisk well to incorporate the masa. Continue to heat and stir the atole mixture until it comes to a boil.
Once boiling, reduce the heat and simmer for 3 to 4 minutes to thicken just a little. The atole should be thick enough to coat a spoon but not too thick (like gravy.)
Turn off the heat, and stir in the vanilla extract. Then ladle into mugs, and serve.
Notes
To make extra smooth atole, pour the hot mixture through a mesh sieve.Chill the drink completely, then transfer to an airtight container and keep in the fridge for up to 2 days. Reheat on the stovetop or in the microwave in short bursts, stirring between each burst.