Atole de Amaranto

1. 1

   Place the water and canela in a pot over medium heat and bring to a boil.

2. 2

   Slowly whisk in the amaranth flour so it doesnt form lumps.

3. 3

   Decrease the heat to low.

4. 4

   Cook, stirring frequently, until the mixture has thickened and starts to boil again.

5. 5

   Stir in the honey, remove from the heat, discard the canela, and pour into serving bowls.

6. 6

   Top each bowl with some puffed amaranth and serve warm.

No additional tips available.