Atole De Maizena
User Reviews
5
Atole De Maizena
Description
This Atole De Maizena combines milk and corn starch (maizena) with cinnamon sticks, sugar, and vanilla extract to create a creamy, mildly spiced Mexican drink. The preparation involves making a smooth slurry of corn starch and milk to avoid lumps, then cooking this mixture gently with warm milk infused with cinnamon sticks. As the atole simmers, it thickens slightly, staying smooth and velvety. The sugar sweetens it, and the vanilla round out the flavor with a warm aroma.
The drink’s texture is smooth and lightly thickened but not heavy, offering a comforting mug of warmth. Cinnamon’s gentle spice complements the sweetness without overpowering the milk’s creamy base. The instructions highlight the importance of frequent stirring to prevent the milk from sticking or forming lumps, ensuring a silky consistency.
Atole De Maizena is often served hot and can be topped with a sprinkle of cinnamon or whipped cream according to taste. It's typically enjoyed during breakfast or evening hours in Mexican households. For storage, atole can be refrigerated in airtight containers for several days and reheated gently, with care to stir to recombine if separation occurs. A slow cooker can be used to keep it warm for gatherings.
Ingredients
- 4 cups milk your favorite kind, 1 liter
- 4 tablespoons corn starch maizena
- 2 cinnamon stick broken up a little bit
- 3 tbsp sugar or more to taste
- 1½ teaspoon vanilla extract
Instructions
- In a cup or bowl combine ½ cup milk and 4 tablespoons maizena. Using a fork or a whisk, mix well until all the lumps have disappeared.
- In a medium saucepan add the rest of the milk and the cinnamon sticks. Heat milk over medium heat.
- Once the milk is warm, add the maizena mixture and mix everything together with a cooking spoon or a whisk. Add the sugar and vanilla and keep stirring to avoid the milk to sticking to the bottom of the pan.
- Important! Stir often to avoid the milk to sticking to the bottom of the pan.
- Increase heat to a simmer and cook until slightly thickened, about 5 minutes.
- Serve while hot and sprinkle cinnamon or a dollop of whipped cream (optional).
Notes
- Store leftover atole in airtight glass jars in the refrigerator for 3-5 days; it may separate but will recombine upon reheating.
- Reheat on the stovetop over low heat, stirring frequently to prevent sticking and maintain smoothness.
- For serving at parties, use a slow cooker on low heat to keep atole warm without boiling it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 182kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 95mg | 4% |
| Potassium | 389mg | 8% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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