atole de nuez (nutty cornmeal porridge)

Course Breakfast and Brunch

Ingredients in this Recipe

+ toasted sliverd almonds and heavy cream to garnish
1/2 cup almond meal or ground almonds
1/4 cup piloncillo (or 1/2 cup brown sugar + 1 TBs. molasses)
1/4 teaspoon ground cinnamon
2 cups whole milk
2 pinches anise seed" itemprop="name">anise seed (ground between your fingers as you sprinkle)
3/4 cups masa harina
3/4 cups water

See Full Recipe at Food52