World Flavors Cookbook

Atol de Masa

Thick, warm corn masa drink sweetened with piloncillo and flavored with cinnamon — the ancient Mayan beverage drunk at dawn in the highlands.

Cuisine: Guatemala

Ingredients

• 200g masa harina (or fresh nixtamal masa)
• 1L water
• 150g piloncillo (raw cane sugar)
• 1 cinnamon stick
• Pinch of salt

Instructions

1. Dissolve masa in 300ml cold water, stirring to remove lumps.
2. Boil remaining water with cinnamon and piloncillo until sugar dissolves.
3. Pour masa mixture into sweetened water, stirring constantly.
4. Cook over medium heat, stirring, until thickened to pouring consistency, about 10 minutes.
5. Serve hot in cups.