Atole, a traditional Mexican hot beverage, is the perfect drink to warm you up on a chilly morning or evening. Made from masa harina (corn flour), milk, and a blend of aromatic spices, atole is both comforting and nourishing. This creamy drink can be enjoyed plain or flavored with chocolate, vanilla, or fruit. It’s a beloved part of Mexican culture, often served during festive occasions and holidays.
Ingredients
- 1 cup masa harina (corn flour)
- 4 cups milk (whole or your choice of milk)
- 4 cups water
- 1 cinnamon stick
- 1/2 cup piloncillo or brown sugar
- 1 tsp vanilla extract
- Pinch of salt
Steps
- Preparing the Masa Harina Base
- In a large pot, combine the masa harina with 4 cups of water. Stir continuously until the masa harina is fully dissolved and there are no lumps. This step ensures the atole has a smooth and creamy texture.
- Adding the Milk and Spices
- Next, add the 4 cups of milk to the pot. Drop in the cinnamon stick, piloncillo or brown sugar, and a pinch of salt. Stir the mixture well to combine all the ingredients. Place the pot over medium heat.
- Simmering the Atole
- Bring the mixture to a gentle simmer, stirring constantly to prevent the masa harina from settling at the bottom. Allow it to cook for about 20 minutes, or until it thickens to your desired consistency. Remove the cinnamon stick once the atole has thickened.
- Finishing Touches
- Once the atole has reached the desired thickness, stir in the vanilla extract. Taste and adjust the sweetness if necessary. Serve the atole hot in mugs, and enjoy its creamy, warming goodness.
Tips for Variation
- Chocolate Atole (Champurrado): Add 1/2 cup of Mexican chocolate or cocoa powder to the mixture for a rich, chocolatey flavor.
- Fruit-Flavored Atole: Blend your favorite fruits (such as strawberries, guavas, or mangoes) and strain the puree into the atole during the simmering process.
- Nutty Twist: Add 1/4 cup of finely ground nuts like almonds or walnuts for a nutty flavor and extra richness.
- Spiced Atole: Enhance the flavor with additional spices like cloves, star anise, or a dash of ground nutmeg.
- Coconut Atole: Replace the regular milk with coconut milk for a tropical twist.
- Vanilla Bean Atole: Use a whole vanilla bean instead of extract for a more intense vanilla flavor.
- Savory Atole: Try a savory version by reducing the sugar and adding a pinch of salt and some cheese for a unique take.
- Oatmeal Atole: Add 1/2 cup of ground oats for a thicker, more filling drink.
Macros
- Calories: 180 per serving
- Protein: 5g
- Carbohydrates: 32g
- Fat: 4g
FAQs
- What is the origin of atole?
- Atole is a traditional Mexican drink that dates back to the Aztec and Mayan civilizations. It has been a staple in Mexican cuisine for centuries and is often enjoyed during celebrations and holidays.
- Can I make atole without masa harina?
- Yes, you can use cornstarch as a substitute for masa harina. However, the texture and flavor will differ slightly. Masa harina gives atole its characteristic corn flavor and creamy consistency.
- How do I store leftover atole?
- Store any leftover atole in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat, adding a bit of water or milk to adjust the consistency as it may thicken when chilled.
- Can atole be made vegan?
- Absolutely! Substitute the milk with a plant-based milk such as almond, soy, or oat milk, and use a vegan sweetener like agave syrup or coconut sugar.
- Is atole gluten-free?
- Traditional atole made with masa harina is naturally gluten-free, as masa harina is made from corn. Just ensure that all other ingredients used are also gluten-free if you have dietary restrictions.
Warm Up Your Day with Traditional Mexican Atole
Made from masa harina (corn flour), milk, and a blend of aromatic spices, atole is both comforting and nourishing.
Ingredients
- 1 cup masa harina corn flour
- 4 cups milk whole or your choice of milk
- 4 cups water
- 1 cinnamon stick
- ½ cup piloncillo or brown sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preparing the Masa Harina Base: In a large pot, dissolve masa harina in 4 cups of water, stirring continuously until smooth.
- Adding the Milk and Spices: Pour in 4 cups of milk, add a cinnamon stick, piloncillo or brown sugar, and a pinch of salt. Stir well to combine.
- Simmering the Atole: Place the pot over medium heat, bring to a gentle simmer, stirring constantly for about 20 minutes until thickened. Remove the cinnamon stick.
- Finishing Touches: Stir in vanilla extract, taste, and adjust sweetness if needed. Serve hot in mugs and enjoy the creamy, warming atole.