Authentic Mexican Atole Recipe
Atole is a traditional warm beverage from Mexico and Central America, often consumed for breakfast or during holidays. Made with masa (corn dough), it's thickened and sweetened with piloncillo, typically flavored with cinnamon and vanilla, offering a comforting and wholesome experience.
Ingredients
- 0.5 cup masa harina for masa
- 3 cups water divided
- 0.5 cup piloncillo grated or chopped
- 1 cinnamon stick
- 1 cup milk whole or reduced-fat
- 1 tsp vanilla extract
- pinch salt
Instructions
- In a medium saucepan, combine the masa harina with 1 cup of cold water. Whisk vigorously until the masa harina is completely dissolved and there are no lumps.
- Add the remaining 2 cups of water, the grated piloncillo, and the cinnamon stick to the masa mixture in the saucepan.
- Place the saucepan over medium heat, stirring constantly with a whisk to prevent lumps from forming on the bottom. Continue to cook and stir until the piloncillo has fully dissolved and the mixture begins to thicken, about 10-15 minutes.
- Once the atole has reached your desired consistency (it should be thick enough to coat the back of a spoon), stir in the milk, vanilla extract, and a pinch of salt.
- Continue to heat the atole for another 2-3 minutes, stirring occasionally, until it is hot and steamy, but do not let it come to a rolling boil.
- Carefully remove the cinnamon stick from the atole. Taste and adjust sweetness if necessary.
- Pour the hot atole into mugs and serve immediately. Enjoy your authentic Mexican Atole!
Notes
For an even richer flavor, you can lightly toast the masa harina in a dry pan before whisking with water. Adjust the amount of piloncillo to your desired sweetness. Atole can also be made with water for a lighter version or flavored with chocolate (to make Champurrado) or fruit purees.