In a large pot or dutch oven, bring 6 cups of water to a boil. Once the water has come to a boil, reduce to a simmer and add the piloncillo. Stir until the piloncillo has completely dissolved (should take about 5-7 minutes) then turn off the heat.

In a blender, combine 2 1/2 cups of water and the masa, blend until smooth and strain into the pot with the piloncillo, turn the heat to low and cook for about 10 minutes, until the mixture starts to thicken, then turn off the heat and let it cool completely.

Once the Tejuino mixture has cooled completely, mix in the juice from 1 lime in and stir until the lime juice has been fully incorporated. If you have a clay pot, pour the mixture into the pot, cover with cheese cloth, and let the mixture ferment for 2 days (or let it ferment for up to 4 days). If you don't have a clay pot, leave the mixture in the large pot or dutch oven, cover with cheese cloth and let the mixture ferment for two days.

It's normal for the mixture to coagulate while it's fermenting, when you're ready to serve just add up to 1/3 cup of water to the atole mixture and mix to soften it up.

To make the drink:

Start by rimming your glasses with Sea Salt: Pour the Sea Salt onto a small plate then rub a lime wedge around the rim of the glass then dip it into the Sea Salt. Fill the glass with crushed ice.

Add the 3/4 cup of tejuino atole, 1 oz lime juice, pinch of sea salt and a few large ice cubes to a cocktail shaker, shake vigorously and strain over your glass filled with crushed ice. Garnish with a lime wedge and serve.