Atole de Amaranto

• 3 cups water
• 1 (3-inch) piece canela
• 1 1/2 cups amaranth flour
• 1/3 cup honey
• 1/2 cup puffed amaranth

1. Place the water and canela in a pot over medium heat and bring to a boil.
2. Slowly whisk in the amaranth flour so it doesnt form lumps.
3. Decrease the heat to low.
4. Cook, stirring frequently, until the mixture has thickened and starts to boil again.
5. Stir in the honey, remove from the heat, discard the canela, and pour into serving bowls.
6. Top each bowl with some puffed amaranth and serve warm.

water, canela, amaranth flour, honey, puffed amaranth

Taken from www.epicurious.com/recipes/food/views/atole-de-amaranto-384121 (may not work)