Corn & Cinnamon Early Table

Masa harina makes this cup taste distinctly of corn, with a soft, lightly thickened texture rather than the thinness of flavored milk. Cinnamon and a small amount of vanilla give it a warm aroma. The important part is cooking the flour properly while stirring; skipping that step leaves a raw, gritty flavor. Keep it pourable by adding a little water if needed. This is a slower breakfast drink, suited to sitting down with something warm in your hands.

Ingredients

• 1 tbsp Masa harina (nixtamalized corn flour)
• 2 oz Water
• 6 oz Milk
• 1/2 small stick Cinnamon stick
• 1 tsp Brown sugar (optional)
• 1/8 tsp Alcohol-free vanilla flavoring

Make it

1. Whisk the masa harina with the cold water until smooth.
2. Warm the milk and cinnamon in a small pan. Whisk in the masa mixture and optional sugar.
3. Bring to a gentle simmer, stirring frequently, and cook for 10–12 minutes until smooth and lightly thickened. Add a splash of water if it becomes too thick.
4. Remove the cinnamon, stir in the vanilla and let cool to a comfortable drinking temperature.

Benefits

Milk · calcium in the cup

The 6 oz of milk adds some calcium for maintaining bones and teeth, with corn, cinnamon, and vanilla rounding out the flavor.

Cinnamon, corn, and milk

The cinnamon contributes a sweet-smelling spice note to corn, milk, and vanilla, giving you a specific flavor combination to reach for instead of a default pour.

Contains milk. Use masa harina rather than ordinary coarse cornmeal.