Traditional Atole

• 2 cinnamon sticks
• ⅔ c packed light brown sugar
• 3 6-inch white corn tortillas, torn into 2 to 3-inch pieces
• 6 c water
• Ground cinnamon for garnish

Combine cinnamon, brown sugar, tortillas, and water in large saucepan over medium high heat. Bring to a boil, stirring occasionally until sugar dissolves. Reduce heat to simmer and cook, stirring occasionally, until tortillas easily break down when pressed against side of pan, about 30 minutes. Remove and discard cinnamon sticks.

Transfer mixture to blender. Secure lid on blender and remove center piece for steam to escape. Place clean towel over opening. Process on high until very smooth, about 1 minute. Pour into mugs and sprinkle with a dash of ground cinnamon, if desired. Serve immediately

Champurrado variation: Prepare recipe as directed. After blending and straining in Step 2, return mixture to pot over low heat and stir in 4 ounces chopped semi-sweet chocolate until melted and smooth, about 1 minute. Serve immediately.