Atole De Nuez (Nutty Cornmeal Porridge)

• Cornmeal Base
• 3/4 cup masa harina
• 3/4 cup water
• 2 cups whole milk
• 1/2 cup almond meal or ground almonds
• Milk Base
• 2 cups whole milk
• 1/4 cup piloncillo (or 1/2 cup brown sugar + 1 TBs. molasses)
• 2 pinches anise seed (ground between your fingers as you sprinkle)
• 1/4 teaspoon ground cinnamon
• toasted sliverd almonds and heavy cream to garnish

1. Toast the almond meal or ground almonds in a heavy bottom pan until golden brown (3 minutes on medium). Be careful not to burn, you'll know they're ready when you begin to smell a toasty nutty fragrance. Set aside.
2. Now make the cornmeal base. Begin by pouring water, cups milk and toasted almond meal into a blender. Add masa harina 2 tablespoons at a time blending thoroughly between each addition until you've added one cup in total.
3. Meanwhile, heat 2 cups milk, cinnamon, anise and (or brown sugar ) in a heavy bottom pot. Bring to a gentle simmer.
4. Add the cornmeal base to the milk base whisking vigorously until creamy, removing any lumps.
5. Simmer on low heat. Whisking frequently until atole has thickened, about 3-5 minutes.
6. Serve in mugs topped with toasted slivered almonds, ground cinnamon and a tablespoon of heavy cream in each mug.

cornmeal base, masa harina, water, milk, almond meal, milk, milk, brown sugar , anise, ground cinnamon, almonds

Taken from food52.com/recipes/3118-atole-de-nuez-nutty-cornmeal-porridge (may not work)