Working Ratios

• Versatile atole can be served as a thick, creamy porridge that makes your spoon stand straight up or thinned down to a drinklike consistency. Determine what your day calls for and use the proper ratios to build the quantity of atole you want. A thick porridge can be achieved using a 1 to 4 ratio of flour to liquid. This can be adjusted all the way down to 1 to 10 for atole that's just barely thicker than hot chocolate.

Simple Seasonings

• Traditional atole is slightly sweet with just a touch of cinnamon and vanilla. It's okay to get creative here with a pinch of anise or cardamom, vanilla beans or even a dash of cayenne and a sprinkling of salt. Don't go overboard with the sugar -- 1/4 cup of brown sugar is sufficient for 4 or 5 cups of prepared atole. If necessary, more can be added to the top of the finished cereal.

The Art of Cooking Atole

• Now comes the tricky part. If you are using prepared masa or masa preparada, it must be mixed with the liquid in a blender set to medium speed until no more lumps remain before the mixture is transferred to a sauce pan. This step can be skipped if dry corn flour or any other type of flour is being used, in which case the dry meal can be whisked together with the cold liquids directly in the saucepan until no lumps remain. Set the heat to medium-high and bring to a boil, stirring to prevent scorching. Once it boils, turn the heat to low and mix in the sugar and spices. Continue simmering until the porridge thickens, 5 to 7 minutes.

Tips and Tricks

• Stir the cereal constantly while cooking to prevent lumps from forming. Use a mixture of different types of flours for something unique. This is especially good when incorporating nut flours such as almond or walnut. All of the flours and spices may first be roasted in a pan over high heat until golden brown to add a nice toasty flavor to the atole. Atole cereal holds a lot of heat, so use caution when sipping or eating the porridge.