This Orange Atole is from the citrus-producing area of the State of Veracruz. In the cities, however, Atoles are more diverse and go beyond the classic corn masa type. Atoles made with milk thickened with cornstarch are more favored than the corn masa type.
Place corn masa-harina in a small bowl and add one cup of water. Stir well until you have a very homogenous mixture. Make sure all the masa-harina has been incorporated into the water to avoid any clumps while making the atole. Set aside.
Place orange juice, one cup of water, and sugar in a saucepan. Turn heat to medium-high, and once it starts boiling, reduce heat to a gentle simmer.
Once the orange juice and water start simmering, stir in the corn masa-harina mixture into the saucepan. Stir, making sure everything is well mixed. Afterward, let it cook until it starts simmering, about 4-5 minutes, then let it simmer for 5 more minutes.
Be careful when serving this drink, as its dense consistency keeps it very hot for a long time. Enjoy!
· If you use store-bought orange juice, add less sugar, since it is usually sweeter than fresh home-squeezed orange juice.· Additional favoring: ½ stick of cinnamon or powdered cinnamon at serving time.· Instead of sugar you can also use Piloncillo