Granillo Atole

Rinse the toasted corn kernels thoroughly. Place the toasted corn kernels in a large bowl and cover with 500g of fresh water. Allow to soak for at least 8 hours, or preferably overnight.

Drain the soaked toasted corn kernels. Using a molino (corn grinder) or a powerful blender with a small amount of fresh water, grind the soaked toasted corn kernels into a coarse, grainy paste. Add small amounts of water as needed to facilitate grinding, but keep it as thick as possible.

In a large pot, combine the ground toasted corn kernels with 1500g of fresh water, the piloncillo, Mexican cinnamon stick, and salt.