Pumpkin Atole! (Traditional Mexican Corn Beverage)

INGREDIENTS

• 5 cups milk, divided
• 1 big Mexican cinnamon stick
• 3/4 cup brown sugar
• A generous pinch of baking soda
• 1 cup pumpkin puree (I like the simple truth organic brand)
• 2 tablespoons pure corn starch

DIRECTIONS

1. Combine 4 cups milk, cinnamon stick and sugar, place on stove on high heat and move continuously until sugar is completely dissolved.
2. Whisk in pumpkin and bring to the boil.
3. In a separate cup, dissolve the cornstarch into 1 cup of cold milk until smooth.
4. When milk and pumpkin mixture starts to simmer and rise, give a quick whisk to the cornstarch mixture and pour it in.
5. Reduce temperature to medium-high and stir constantly for 5 minutes or to your desired consistency. The more it cooks the thicker it will become.
6. Strain the atole to remove the cinnamon pieces and let it cool down for about 10 minutes. Serve with tamales or pan dulce. It's also delicious on its own.