Dissolve the masa harina in 1 quart of water, then strain the water into a saucepan (throw away the masa). Boil until it is thick, stirring with a wooden spoon, about 15 minutes.
Add the milk, piloncillo, vanilla, and canela. Bring the liquid back to a simmer, stirring often to thicken. This will take about 45 minutes, keeping the heat at a minimum so the milk doesn't curdle.
Remove the canela stick before serving.
[ SOURCE 1998-Ap http://www.melissas.com/ ] >>Hanneman/Buster
Notes: Tamales and Atole have been a classic combination since pre-Hispanic times. There are Atole counters in the markets throughout Mexico.
Recipe by: A Cook's Tour of Mexico by Nancy Zaslavsky
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 17, 1998
