Homemade Mexican Atole Recipe
Easy-to-follow guided recipe on how to make the most traditional and enjoyable Mexican atole.
Ingredients
- 4 cups whole milk or water for a lighter version
- 1/4 cup masa harina corn flour
- 1/3 cup piloncillo or brown sugar adjust to taste
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
Dissolve the Masa Harina:
- In a medium saucepan, whisk together masa harina and 1 cup of milk until the mixture is smooth and free of lumps.
Add Remaining Ingredients:
- Gradually stir in the remaining milk, piloncillo, cinnamon stick, and salt.
Cook the Atole:
- Place the saucepan over medium heat, stirring constantly to prevent lumps and burning. Allow it to come to a gentle simmer.
Simmer and Thicken:
- Once simmering, reduce the heat to low and cook for 15-20 minutes, stirring frequently. The atole will thicken to a creamy consistency.
Flavor and Serve:
- Remove the cinnamon stick and stir in the vanilla extract. Taste and adjust sweetness if needed.
Serve Warm:
- Use a ladle to pour the atole into mugs or bowls. It’s best enjoyed warm on a chilly morning or evening.
Notes
Tips For Improvement:
- Chocolate Atole (Champurrado): Add 2 ounces of melted Mexican chocolate to the mixture.
- Fruit Flavors: Stir in pureed fruits like strawberries, guava, or pineapple for a fruity twist.
- Vegan Version: Substitute milk with almond, oat, or soy milk.
Nutrition
Calories: 170kcal
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