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Beverages
Mexican
6 servings
5 minutes
15 minutes
16 pods Melissa’s Sweet Tamarind
1 Cinnamon Stick
4 cups Water
3 oz. Melissa’s Piloncillo
1 tablespoon Baking Soda
12 oz. Evaporated Milk
1/4 cup Masa Harina
Peel the tamarind pods and discard the shells. Add the tamarind and the cinnamon to the water and bring to a boil. Boil for 5 minutes. Press the tamarind between your fingers to release the pulp from the seeds into the water. Stir and then strain into another pot, pressing the tamarind pulp through.
Add the piloncillo and baking soda. Bring to a boil, stirring frequently. Stir in the evaporated milk and the masa harina. Bring to a simmer and cook the atole for 8 minutes, stirring often.
Pour the atole into coffee mugs and serve hot.
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