Atole de Nuez (Nutty Cornmeal Porridge)

Directions

1. Toast the almond meal or ground almonds in a heavy bottom pan until golden brown (3 minutes on medium). Be careful not to burn, you'll know they're ready when you begin to smell a toasty nutty fragrance. Set aside.
2. Now make the cornmeal base. Begin by pouring water, cups milk and toasted almond meal into a blender. Add masa harina 2 tablespoons at a time blending thoroughly between each addition until you've added one cup in total.
3. Meanwhile, heat 2 cups milk, cinnamon, anise and (or brown sugar ) in a heavy bottom pot. Bring to a gentle simmer.
4. Add the cornmeal base to the milk base whisking vigorously until creamy, removing any lumps.
5. Simmer on low heat. Whisking frequently until atole has thickened, about 3-5 minutes.
6. Serve in mugs topped with toasted slivered almonds, ground cinnamon and a tablespoon of heavy cream in each mug.