This recipe is a reduced sugar take on a Mexican and Central American traditional beverage made with fresh corn, sugar, and water or milk.
First, bring the cinnamon stick and 3 cups of water to simmer in a large pot. Simmer for 5 or 6 minutes to infuse the water, then add in the piloncillo and dissolve, about another 4-5 minutes.
Cut the corn kernels off the cob, and add them to a blender along with the soy milk. Blend on high until smooth, then transfer the mixture into the pot, straining if you feel it's necessary.
Simmer the atole for 10 minutes, stirring consistently. Combine corn starch with ~½ cup of water in a small mixing bowl, then add it to the pot along with vanilla.
Simmer for an additional 2-3 minutes, or until it reaches your preferred consistency. Serve your atole de elote on its own with a garnish of cinnamon, or alongside snacks like tamales, gorditas, etc.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Average cost of recipe per serving: $0.65
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.