Atole de Calabaza (pumpkin atole)

Ingredients

• 1 cup pumpkin puree
• 5 Tbsp masa harina
• 5 cups water (or milk)
• 7 oz piloncillo (or brown sugar)
• 1 stick cinnamon
• 1/2 tsp pumpkin spice (optional)

Instructions

1. 1

   Place 1 cup of water in a bowl and add the masa harina.

2. 2

   Whisk to combine until there are no lumps. Set aside.

3. 3

   Pour the remaining water into a pot along with a cinnamon stick and piloncillo or brown sugar.

4. 4

   Bring to a simmer and cook for 2 minutes over medium heat.

5. 5

   Add the pumpkin puree and the pumpkin spice.

6. 6

   Mix well to combine and cook for 1 minute.

7. 7

   While stirring constantly, add the masa harina mixture to the pot.

8. 8

   Keep cooking over low heat for 10 minutes while stirring, at the end, atole de calabaza should be thickened enough to coat the back of a spoon.

9. 9

   Serve in mugs immediately and enjoy on its own or with tamales. Or you can also store it and drink it later.