Chocolate Atole

Despite Texan roots, there are plenty of things I don't know about the great cuisines to the south of here - in Mexico and Central America. Atole, a thick, hot drink that incorporates corn meal or corn starch, is a dish I had heard about but never tried - until recently.

This recipe, from the late Matt Martinez, Jr. 's cookbook, uses Mexican chocolate (which already has cinnamon in it), as well as an additional cinnamon stick...

...and masa harina, mixed with milk and water, and boiled for a while.

Add whipped cream and cinnamon, and voilà! A thick, delicious hot chocolate.

Now I just have to figure out what to do with all that leftover masa harina!