Atole de Pinole

In a medium saucepan, combine the Water, Piloncillo, and Mexican cinnamon stick. Bring to a gentle simmer over medium heat, stirring occasionally until the Piloncillo is completely dissolved.

While the Piloncillo dissolves, in a separate bowl, whisk together the Pinole and Whole milk until a smooth, lump-free slurry is formed.

Once the Piloncillo is dissolved and the liquid is fragrant, remove the Mexican cinnamon stick from the saucepan.