Pineapple Atole

1/4 cup of cornstarch
1 cup of cold water
1 quart of whole milk
1 cup of sugar
1 cinnamon stick (use Mexican canela for an authentic taste)
2 cups of chopped fresh pineapple







In a medium pan, mix the cornstarch with the water. Bring this mixture to the boil, stirring constantly, until the water begins to thicken, then reduce the heat to low.

Stir in the milk and the sugar. Add the cinnamon stick.

Cook over low heat, stirring constantly, until the milk is hot and begins to steam.

Remove the pan from the heat.

Puree the pineapple in a blender until it is smooth.

Pour the pineapple puree through a fine-mesh strainer into the pan of milk.

Return the pan to the heat, and cook, stirring frequently, until the mixture begins to steam.

Remove the cinnamon stick and serve at once.