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.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Masa Slurry
- b.In a medium bowl, combine the masa harina and 1 cup of cold water.
- c.Whisk vigorously until the mixture is completely smooth and free of lumps. This is a crucial step to ensure a smooth atole. Set aside.
- 2
Step 2
- a.Infuse the Milk
- b.In a medium saucepan, combine the 3 cups of milk, chopped piloncillo, and the cinnamon stick.
- c.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.
- 3
Step 3
- a.Combine and Thicken
- b.Give the masa slurry another quick whisk as the solids may have settled.
- c.While continuously whisking the hot milk, slowly and steadily pour in the masa slurry. This constant motion is key to preventing lumps.
- d.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.
- 4
Step 4
- a.Finish and Serve
- b.Once the atole has reached your desired thickness, remove the saucepan from the heat.
- c.Stir in the vanilla extract and the pinch of salt.
- d.Remove and discard the cinnamon stick.
- e.Pour the hot atole into mugs and serve immediately. It's best enjoyed warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use cold water to make the masa slurry. Hot water will cook the masa instantly and create lumps.
- 2Whisk constantly when adding the slurry and while cooking to prevent lumps and to keep the bottom from scorching.
- 3The atole will continue to thicken as it cools. If it becomes too thick, you can thin it with a splash of warm milk.
- 4For an extra-smooth texture, you can strain the finished atole through a fine-mesh sieve before serving.
Adapt it for your goals.
Champurrado
A popular chocolate-based atole. Add 2-3 ounces of chopped Mexican chocolate to the milk along with the piloncillo and cinnamon.
Atole de FresaAtole de Fresa
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.
Atole de NuezAtole de Nuez
Create a nutty flavor by blending 1/4 cup of toasted pecans or walnuts into the masa slurry.
Why this is on our healthy list.
Provides Sustained Energy
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.
Comforting and Hydrating
As a warm, liquid-based beverage, atole is both comforting and helps contribute to your daily fluid intake, keeping you hydrated.
Supports Digestive Health
Whole-grain corn is a source of dietary fiber, which is beneficial for digestive health, promoting regularity and feeding healthy gut bacteria.
Frequently asked questions
One serving of this atole (approximately 1 cup) contains about 250-300 calories, depending on the type of milk and amount of sweetener used.