Mexican-Style Atole
Published Jan. 2, 2020
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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)
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.
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Preparation
- 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.
- 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
Comments
Deelish. I make this for my toddler and she loves it. We are Nicaraguan so this brings back memories of home.
In Mexico that is atole de arroz. There are many types of atoles, not just corn-based. Oates are another favorite.
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.
My understanding is that traditionally, anyway, the corn used for atole was not treated with lime, unlike corn for tortillas and such. We make do with what we have, of course, but I'm curious on other thoughts on this point. If I have it, I use a pinole I buy from a local maker whenever I'm in New Mexico. (Rancho Gordo sells pinole, also.) But I'm not too proud to use masa harina when that's what I've got!
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.
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.
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