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Atole Breakfast Drink

Serves 4
Atole, which is similar to pinole, is a nutritious morning drink that dates back to the Aztecs. I think of it as a drinkable breakfast cereal. It can be flavored with everything from honey to chiles. Traditionally, it is made with a pure corn masa base, although some versions include other grains for added taste and protein. I usually mix up enough of the dried ingredients to last me several weeks and then make it fresh each morning. You can also soak the grains in water overnight to shorten the cooking time.

• 1/3 cup masa harina
• 1/3 cup baby oats (lightly blended until they are chopped but not a complete powder)
• 1/3 cup other grain such as spelt flakes (lightly blended)
• 3 cups water
• ½ teaspoon cinnamon or 1 cinnamon stick
• 1½ cups low-fat milk
• 1 tablespoon honey
• ½ teaspoon vanilla

Dissolve the masa, oats, and other grain in the water in a saucepan. Add the cinnamon and bring to a boil, stirring constantly with a wooden
spoon for about 15 minutes or until the mixture thickens.

Add the milk, honey, and vanilla and bring the mixture to a boil once again, stirring to prevent scalding. It should have the consistency of heavy cream. Additional milk may be added to thin the mixture, if desired.

Remove the cinnamon stick and serve hot in mugs.

VARIATION: For fruit atole: Add 1 cup pureed fresh fruit (strawberries, raspberries, peaches, guava, or mango), just as the atole is coming to its second boil, after adding the milk.

	Antioxidants Points	Omega-3 Points	Slow-Release Points	Fermentation Points
Native Food Score	1	0	1	0