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Easy Atole de Maizena

Atole de Maizena Recipe – This delicious cornstarch beverage is a favorite in Latin America. They are named “Maizena” because that is the brand name of the favorite cornstarch used in Latin America. Atole De Maizena is made with cornstarch. They are delicious in any time of the year, but also great for a Gluten-Free Diet. They are sweet, slightly thick, and velvety.😋

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 5 Cups
Calories: 240 kcal
Course: Breakfast
Cuisine: South American , Paraguayan

Ingredients

  • 5 tablespoons cornstarch , leveled off
  • 2½ cups whole milk
  • 1 ( 12 fl oz) Full fat evaporated milk or 1-½ cups of whole milk
  • 2-¼ cups water
  • ⅔ cup sweetened condensed milk or ½ cup light brown sugar
  • 2 small cinnamon sticks
  • 1 tablespoon pure vanilla extract
  • ½ tablespoon clear vanilla or pure vanilla extract
  • ¾ cup water , cold

Instructions

    Cup of Yum
  1. In a medium saucepan, combine 2-¼ cups water with 2 cinnamon sticks and 2 tablespoons light brown sugar. Cover, and bring it to a boil over high heat, occasionally stirring until the water turns cinnamon color, about 10 minutes.
  2. While the mixture comes to a boil, in a small bowl, whisk together 5 tablespoons of cornstarch with ¾ cup water until the cornstarch is dissolved and there are no lumps. Once the water is boiling, reduce the heat to medium.
  3. Next, add the 2-½ cups milk, One (12 fl oz) evaporated milk, and ⅔ cup sweetened condensed milk, stirring until the condensed milk is fully dissolved. Add the cornstarch mixture gradually, whisking continuously to ensure the cornstarch doesn't clump or sink to the bottom.
  4. Cook the Atole, whisking constantly until thick enough to coat the back of a spoon, about 10 to 15 minutes. Stir in 1 tablespoon of vanilla extract and ½ tablespoon of clear vanilla. Remove from heat and discard the cinnamon stick. Taste and adjust the sweetness with more sweetened condensed milk or sugar if desired. Serve while hot, and dust with ground cinnamon as a garnish, if desired.

Notes

  • How to Store & Re-heat
  • How to Store & Re-heat
  • To store: Allow it to cool to room temperature before storing it to prevent condensation. Seal the containers tightly and store them in the refrigerator for 2-3 days. 
  • To store: Allow it to cool to room temperature before storing it to prevent condensation. Seal the containers tightly and store them in the refrigerator for 2-3 days. 
  • To reheat: Gently warm it on the stovetop over medium-low heat. Stir occasionally to ensure even heating and to prevent scorching. You can also reheat small portions in the microwave. Place the atole in a microwave-safe container, cover it to prevent splattering, and heat it in short intervals, stirring until it's heated to your desired temperature.
  • To reheat: Gently warm it on the stovetop over medium-low heat. Stir occasionally to ensure even heating and to prevent scorching. You can also reheat small portions in the microwave. Place the atole in a microwave-safe container, cover it to prevent splattering, and heat it in short intervals, stirring until it's heated to your desired temperature.
  • Make Ahead
  • Make Ahead
  • Atole de Maizena can be made a day ahead of time and stored in the fridge for up to 2 days. Then, when you're ready to serve, reheat the Atole on the stovetop or in the microwave; remember that the Atole becomes quite thick under refrigeration, so you may want to thin it with some milk or water before reheating.
  • Atole de Maizena can be made a day ahead of time and stored in the fridge for up to 2 days. Then, when you're ready to serve, reheat the Atole on the stovetop or in the microwave; remember that the Atole becomes quite thick under refrigeration, so you may want to thin it with some milk or water before reheating.