By Elisa Lopez
- 1 oz. Mijenta Tequila Blanco
- 0.5 oz. Nixta liquor
- 1 cup of corn atole
- 1.5 oz. fresh squeezed orange juice
- 0.25 oz. piloncillo syrup
HOW TO PREPARE
- Heat a cup of water with cinnamon stick then add 2 tbs of corn flour and stir well, serve into a mug then add the rest of the ingredients stir and enjoy.
- Garnish with a dehydrated orange.
THE PERFECT FOOD PAIRING
Atole Mijenta and Calabaza en Tacha (by Chef Alan Delgado) are made for each other.