1. Heat 3 cups milk in a medium-sized saucepan over low heat. Add the piloncillo and cinnamon and stir until piloncillo dissolves.
2. Slightly warm up the remaining 1/2 cup of milk and mix Maseca corn masa flour to make a slurry. Stir to mix well then add to the milk and piloncillo mixture. Stir in the vanilla and salt to the pot.
3. Bring the mixture to a simmer and continue to cook, stirring frequently, for 20 minutes or until thickened.
4. Remove cinnamon stick. Serve and garnish with a sprinkle of cinnamon powder.

Cooking tip:
• The atole will continue to thicken as it cools. If needed, add more milk to taste and heat again.