Mexican-Style Atole
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 cups
- 4ounces piloncillo (pure cane sugar) or ½ cup packed dark brown sugar
- 1(4-inch) cinnamon stick (preferably Ceylon)
- Pinch of kosher salt
- 2cups whole milk
- ½cup masa harina (preferably Maseca brand)
- Ground cinnamon for dusting (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
237 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 5 grams protein; 91 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium saucepan, combine 2 cups water with the piloncillo, cinnamon and salt. Bring to a boil over high heat, stirring occasionally until the piloncillo is fully dissolved.
- Step 2
While the mixture comes to a boil, whisk together the milk and masa harina in a large measuring cup.
- Step 3
Once the water is boiling, reduce heat to medium. Add the milk mixture gradually, whisking continually to ensure the masa doesn’t clump or sink to the bottom. Cook the atole, whisking constantly, until it is thick enough to evenly coat the back of a wooden spoon, about 5 minutes.
- Step 4
Remove from heat and discard cinnamon stick. Serve while hot, and dust with ground cinnamon as a garnish, if desired.
Tip
- Atole is best served fresh, as it thickens over time, but if you’d like to save any, store it in the refrigerator. Before reheating and serving, add a little bit of water to thin out the drink.
Private Notes
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Cooking Notes
ileana
Deelish. I make this for my toddler and she loves it. We are Nicaraguan so this brings back memories of home.
Cat
In Mexico that is atole de arroz. There are many types of atoles, not just corn-based. Oates are another favorite.
far away
If you are far away from home and homesick, you can make an approximation just by stirring masa harina into a mug of hot water and adding whatever you have. I had a little maple syrup and some powdered cinnamon.
mslizah
My mom makes something similar only she uses rice instead of masa harina. Its delicious!
Lauren
This was a nice cozy drink to have on a cold and ainy day. I cut the sugar by half and still found it plenty sweet.
Dawn
I made two batches of this atole for a party, one almost as written (I had 2% milk on hand, so I added a little half-and-half at the end for the requisite creaminess) and one dairy-free using oat milk and a splash of coconut cream. Both received rave reviews. I’ll definitely be making this again, and will seek out the piloncillo rather than approximating with brown sugar.
Laurie
Can you make this with water, as my husband is lactose intolerant?
Ana
In northern states of Mexico we use corn masa for champurrado, just chocolate flavored (with Mexican chocolate). The other flavors including cinnamon, vanilla, and chocolate) we typically use corn starch. I will give the recipe a try anyway because my kids love any type of atole beverage. Thanks!!
Claudia
Ugh. It's a shame to use masa-harina. You can get the fresh corn masa readily these days.
kate
How readily you can buy fresh masa probably depends where you live. In my smaller Midwestern city it isn't available locally. That said, I can get Masienda brand masa harina online and it is SO MUCH better and fresher tasting than the brand mentioned in the recipe. If anyone else is in my boat and can't buy fresh masa, try the Masienda brand in a direct comparison with the common store brand in tortillas or anything else. I suspect you'll also decide it's worth the extra $$.
Su
On the contrary, even decent-quality masa harina isn't easy for many of us to find. I live in a thoroughly medium-sized midwestern university town and can't buy fresh masa. I'm always very glad to see NYT Cooking providing options for people all across the country wherever possible.
sbsidhu
My mom is from Mexico and she makes a similar version but thickened with cornstarch. It’s a favorite remedy in our family for sour stomach/gastric irritation. A bit counterintuitive (since you’d think the dairy would make things worse) but I suspect the cornstarch is the important/calming ingredient.
Bento Spinoza
In the 1950s - 1960s in south Texas - my mother made this with rice, regular sugar and condensed milk. Sometimes she made it with cream of wheat. Tastes very similar to rice pudding we find at Mediterranean restaurants.
Bento Spinoza
Ah! Forgot to add she also used cinnamon sticks…. Tastes very different than ground cinnamon
ms
Delicious!!
mslizah
My mom makes something similar only she uses rice instead of masa harina. Its delicious!
Cat
In Mexico that is atole de arroz. There are many types of atoles, not just corn-based. Oates are another favorite.
far away
If you are far away from home and homesick, you can make an approximation just by stirring masa harina into a mug of hot water and adding whatever you have. I had a little maple syrup and some powdered cinnamon.
ileana
Deelish. I make this for my toddler and she loves it. We are Nicaraguan so this brings back memories of home.
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