Mexican Atole
User Reviews
4.7
Mexican Atole
Description
Mexican Atole combines whole milk, piloncillo (a dark unrefined cane sugar), and a cinnamon stick gently heated until the piloncillo dissolves. After straining out the cinnamon stick, a mixture of masa harina and warm water is whisked into the liquid along with vanilla extract and a pinch of salt. The mixture simmers on low heat for 25 to 30 minutes, thickening into a creamy, velvety consistency that coats the back of a spoon.
The piloncillo contributes a caramel-like sweetness, while the cinnamon stick infuses warm spice notes that complement the slightly corn-flavored masa. Vanilla adds subtle fragrance and depth. The resulting drink is a comforting traditional warm beverage that’s rich but smooth.
Garnishing with a sprinkle of ground cinnamon adds a hint of spice on top. This atole is typically served warm and is ideal for cooler weather or as a special treat.
If piloncillo is unavailable, dark brown sugar can substitute with a similar but less complex sweetness. While whole milk is preferred for creaminess, 2% milk or almond milk may be used. Low to medium heat is important to prevent flavor scorching, and constant whisking avoids graininess, ensuring a smooth texture.
Ingredients
- 4 cups milk
- 4 ounces piloncillo plus more to taste
- 1 cinnamon stick
- 1 ½ cups water warm
- ½ cup masa harina
- 2 teaspoons vanilla extract
- 1 pinch salt
- ground cinnamon for garnish
Instructions
- Add the milk, piloncillo, and cinnamon stick to a medium saucepan or pot. Warm over low-medium heat until the piloncillo has completely dissolved. Stir frequently to make sure the milk and piloncillo don’t stick to the bottom of the saucepan.
- Remove and discard the cinnamon stick, using a strainer if it has broken into pieces.
- In a small bowl, add the warm water and masa harina. Whisk together until smooth.
- Add the masa harina mixture, vanilla extract, and salt to the saucepan. Whisk to combine.
- Bring to a simmer, reduce heat to low, and continue to cook, stirring frequently, for 25-30 minutes until thick, creamy, velvety, and smooth. The atole should be thick enough to coat the back of a spoon.
- Serve and garnish with a touch of ground cinnamon.
Notes
- Use dark brown sugar if piloncillo is unavailable; flavor will be slightly different but is a good substitute.
- Whole milk yields a creamier texture, but 2% or almond milk can be used depending on preference.
- Heat gently over low-medium to prevent the milk from burning or sticking to the pan.
- Whisk vigorously and continuously during cooking to achieve a smooth, grain-free texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 188kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 86mg | 4% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 223mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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