3 cups water 1/2 pound corn masa dough or masa prepared from masa harina (1 cup) 5 cups milk 2 Tbsp. cornstarch 2 orange leaves (optional) 3 cinnamon sticks, each 4 inches long 1\1/2 cups sugar, or to taste Dissolve the masa dough in 1 cup water. Strain the mixture through cheesecloth and transfer to a medium saucepan. Cook about 15 minutes. Add remaining water, milk, cornstarch, orange leaves and cinnamon and cook, stirring regularly with a wooden spoon, till thick, about 30 minutes. When the mixture has thickened, remove from heat and add sugar. Return to heat to melt sugar and cook until the atole is the consistency of heavy cream. If too thick, add milk to achieve preferred consistency. Remove orange leaves and cinnamon stick and serve hot in clay mugs. If desired, add fresh fruit just before serving.
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