Atol de Elote Hondureño

Step by stepInstructions

1. Blend the corn kernels with the water until mostly smooth, keeping a little texture
2. Pour the corn mixture through a strainer into a pot, pressing to extract the milky liquid; reserve the pulp if you like a thicker drink
3. Add the milk, cinnamon sticks, salt, and sugar, and bring to a gentle simmer over medium heat, stirring often
4. Cook for fifteen minutes, stirring constantly, until the atol thickens and no raw corn taste remains
5. Stir in the vanilla, and the cornstarch slurry if you want it thicker, and cook for two minutes more
6. Remove the cinnamon sticks and serve warm in mugs, dusted with ground cinnamon