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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.
For 4 servings
Prepare the Masa Slurry
Infuse the Milk
Combine and Thicken
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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.
This Mexican recipe takes 20 minutes to prepare and yields 4 servings. At 252.69 calories per serving with 7.13g of protein, it's a beginner-friendly recipe perfect for breakfast or beverage or snack.
Finish and Serve
A popular chocolate-based atole. Add 2-3 ounces of chopped Mexican chocolate to the milk along with the piloncillo and cinnamon.
For a strawberry version, blend 1 cup of fresh or frozen strawberries with the masa and water slurry before adding it to the hot milk.
Create a nutty flavor by blending 1/4 cup of toasted pecans or walnuts into the masa slurry.
Made from masa harina, a whole-grain corn flour, atole is a good source of complex carbohydrates that provide steady and sustained energy, making it an excellent breakfast drink.
As a warm, liquid-based beverage, atole is both comforting and helps contribute to your daily fluid intake, keeping you hydrated.
Whole-grain corn is a source of dietary fiber, which is beneficial for digestive health, promoting regularity and feeding healthy gut bacteria.
One serving of this atole (approximately 1 cup) contains about 250-300 calories, depending on the type of milk and amount of sweetener used.
Atole can be a nutritious beverage. It's made from whole-grain corn (masa), which provides fiber and energy. It's a comforting, warm drink that can be hydrating. For a healthier version, you can reduce the amount of piloncillo or use a low-fat or plant-based milk.
Yes, absolutely. Simply substitute the whole milk with your favorite plant-based milk like almond, soy, oat, or coconut milk for a delicious vegan version.
If your atole has a few lumps, you can often fix it by whisking vigorously. For very lumpy atole, carefully pour it into a blender and blend for 30 seconds until smooth, then return to the pot to gently reheat. To prevent lumps, ensure your slurry is smooth and you whisk constantly while adding it to the hot milk.
Store leftover atole in an airtight container in the refrigerator for up to 3 days. It will thicken considerably when chilled. Reheat it gently in a saucepan over low heat, adding a splash of milk or water and whisking until it reaches your desired consistency.
Champurrado is a specific type of atole. While atole is the general name for the masa-based drink that can have many flavors (vanilla, fruit, etc.), champurrado is always flavored with Mexican chocolate.