Step 1

Bring the cinnamon stick and 3 cups of water to a simmer in a large pot. Simmer for 5 or 6 minutes to infuse the water, then add in the piloncillo and let it dissolve for another 4-5 minutes.

Step 2

Cut the corn kernels off the cob and add them to a blender with the soy milk. Blend the mixture on high until smooth, then transfer it into the pot, passing it through a mesh strainer if you prefer.

Step 3

Simmer the atole for 10 minutes, stirring consistently. Combine the cornstarch with ~½ cup of water in a small mixing bowl, then add it to the pot along with vanilla.

Step 4

Simmer for an additional 2-3 minutes until it reaches your preferred consistency. Serve your atole de elote with a sprinkle of cinnamon or alongside baked goods. Happy drinking!