ATOLE WITH ORANGE AND VANILLA

Atole is a traditional Mexican drink served for breakfast and in cold weather. It can be basic with only ground corn, no dairy or flavouring except for unrefined cane sugar. There is a wide range of flavours; fruit, nuts and pumpkin or savoury ingredients such as beans and chilies. China, Japan and Korea join Mexico in the corn drink love so if you think it's strange, you're in the minority. Three popular versions of atole are flavoured with Mexican hot chocolate known as champurrado, strawberry and peanut butter. Make sure you use the masa for tortillas. Masa for tamales is too granular.

Serves: 2

■ 1/4 cup (60 ml) masa harina for tortillas

■ 1 1/2 cups (375 ml) water, plus more as needed

■ 1/2 cup (125 ml) whole milk or cream

■ 2 1-inch (2.5-cm) wide strips of orange peel

■ 1 tbsp (15 ml) brown sugar, plus more as needed

■ Salt

■ 1/2 tsp (2.5 ml) pure vanilla extract

■ Orange peel and ground cinnamon for garnish

1. Place the masa in a medium pot and slowly whisk in the water to avoid lumps. Turn the heat to medium and continue whisking until the mixture simmers. Add the milk, orange peel, sugar and a large pinch of salt.

2. Return to a simmer, then turn to low. Continue whisking for 5 minutes until the orange flavour has permeated. Taste and adjust with more sugar and salt and thin with water if necessary to create a pleasing texture.

3. Whisk until frothy and add the vanilla. Serve garnished with orange zest and a sprinkle of cinnamon. Serve immediately.