Courtesy of Chef Agustin Gaytan

Atoles are an ancient Mesoamerican drink that has remained important in the modern Mexican diet. They can be made from white, yellow or blue corn, may be sweet or savory, and are served hot or cold depending on the time of day or the meal.

• 1 cup fresh corn masa* (from cacahuazintle when available)
• 9 cups water
• 2 vanilla beans
• 1/4 cup honey

Mix masa with 2 cups of water until well blended. Place in a large ceramic jar (or saucepan), add water and vanilla beans, place over fire (or moderate heat on stove), and cook until atole begins to boil.

Move to cooler section of fire (or lower heat), and allow to simmer making certain that it doesn’t become lumpy. Remove from heat, add honey, and allow to cool.

Serve cooled with spicy foods.

* Masa is a ground corn flour

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