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Cinnamon Atole Recipe - Warm Indian Vegan Breakfast | CraftMyMeals

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Atole

southwest vegetarian gluten-free nut-free soy-free

kosher

Atole

Name: Atole
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 0.5 cup Masa Harina (Use instant corn masa flour, not cornmeal.); 1 cup Cold Water (For making the slurry.); 3 cup Whole Milk (For a creamier texture. Can be substituted with plant-based milk.); 3 oz Piloncillo (Also known as panela. Grate or chop finely. Can substitute with 1/3 cup packed brown sugar.); 1 piece Cinnamon Stick (About 3 inches long.); 1 tsp Vanilla Extract (Use pure vanilla extract for best flavor.); 0.125 tsp Salt (A small pinch to enhance the flavors.)

Popularity

1.0

Warm, creamy, and perfectly spiced, this energy-giving drink is pure comfort food. Gut-friendly too!

Nutrition per Serving

253

Calories

Protein

41g

Carbs

Fat

low-calorie

Recipes in this Meal

1. Atole

A traditional warm and comforting Mexican beverage made from masa harina. This creamy, thick drink is gently sweetened with piloncillo and spiced with cinnamon, making it a perfect soul-warming treat for chilly mornings or cozy evenings.

Prep5 min

Cook15 min

Servings4

Serving size: 1 serving

253cal

7gprotein

41gcarbs

Ingredients

0.5 cup Masa Harina (Use instant corn masa flour, not cornmeal.)
1 cup Cold Water (For making the slurry.)
3 cup Whole Milk (For a creamier texture. Can be substituted with plant-based milk.)
3 oz Piloncillo (Also known as panela. Grate or chop finely. Can substitute with 1/3 cup packed brown sugar.)
1 piece Cinnamon Stick (About 3 inches long.)
1 tsp Vanilla Extract (Use pure vanilla extract for best flavor.)
0.125 tsp Salt (A small pinch to enhance the flavors.)

Instructions

1
Prepare the Masa Slurry

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About Atole

Warm, creamy, and perfectly spiced, this energy-giving drink is pure comfort food. Gut-friendly too!

This southwest dish is perfect for breakfast. With 252.84 calories and 7.13g of protein per serving, it's a low-calorie option for your meal plan.

fat

In a medium bowl, combine the masa harina and 1 cup of cold water.
Whisk vigorously until the mixture is completely smooth and free of lumps. This is a crucial step to ensure a smooth atole. Set aside.

Infuse the Milk

In a medium saucepan, combine the 3 cups of milk, chopped piloncillo, and the cinnamon stick.
Heat over medium heat, stirring occasionally, for about 5-7 minutes, until the piloncillo has completely dissolved and the milk is hot and steaming, but not boiling.

Combine and Thicken

Give the masa slurry another quick whisk as the solids may have settled.
While continuously whisking the hot milk, slowly and steadily pour in the masa slurry. This constant motion is key to preventing lumps.
Reduce the heat to medium-low and continue to cook, whisking frequently, for 8-10 minutes. The atole will thicken to a consistency that coats the back of a spoon.

Finish and Serve

Once the atole has reached your desired thickness, remove the saucepan from the heat.
Stir in the vanilla extract and the pinch of salt.
Remove and discard the cinnamon stick.
Pour the hot atole into mugs and serve immediately. It's best enjoyed warm.

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