Pumpkin Atole

Ingredients

• 5 cups milk (divided)
• 1 big Mexican cinnamon stick
• 3/4 cup brown sugar
• 1 cup canned pumpkin puree ((I like Simple Truth Organic acked pumpkin))
• 2 tablespoons pure cornstarch
• A pot
• A strainer

Instructions

1. 1

   Combine 4 cups milk, cinnamon stick and sugar, place on stove on high heat and move continuously until sugar is completely dissolved.

2. 2

   Whisk in pumpkin and bring to the boil.

3. 3

   In a separate cup, dissolve the cornstarch into 1 cup of cold milk until smooth.

4. 4

   When milk and pumpkin mixture starts to simmer and rise, give a quick whisk to the cornstarch mixture and pour it in.

5. 5

   Reduce temperature to medium-high and stir constantly for 5 minutes or to your desired consistency. The more it cooks the thicker it will become.

6. 6

   Strain the atole to remove the cinnamon pieces and let it cool down for about 10 minutes. Serve with tamales or pan dulce. It's also delicious on its own.