Atole de Fresa

Name: Atole de Fresa
Total time: 20 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 4 cups unsweetened plant-based milk, plus more as needed; 2/3 cup raw turbinado sugar, or 5 ounces piloncillo (grated or broken into small pieces); Pinch of salt; 2/3 cup dried masa harina; 2 cups hot water; 6 tablespoons strawberry powder (made from blending freeze-dried strawberries) or 4 ounces fresh, in-season strawberries; 1 teaspoon dehydrated beet powder, for color (optional)

By Jocelyn Ramirez

Updated April 19, 2024

Atole de Fresa — Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 20 minutes
Rating: 4(52)
Comments: Read comments

Atole is a traditional Mexican drink served hot, thickened with fresh corn masa and sweetened with piloncillo, raw cane sugar often sold in a cone shape. Dry masa harina, which is easier to find than fresh, is used here to thicken and flavor the drink, so be sure to use a good-quality variety. This recipe is finished off with strawberries for an even sweeter version with a pink hue. Freeze-dried strawberries blended to a powder or ripe in-season strawberries will give just the right amount of sweet fruity flavor.

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Ingredients

Yield:4 servings

4cups unsweetened plant-based milk, plus more as needed
⅔cup raw turbinado sugar, or 5 ounces piloncillo (grated or broken into small pieces)
Pinch of salt
⅔cup dried masa harina
2cups hot water
6tablespoons strawberry powder (made from blending freeze-dried strawberries) or 4 ounces fresh, in-season strawberries
1teaspoon dehydrated beet powder, for color (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Combine the milk, sugar (or piloncillo) and salt in a small pot and over medium-low. Cook, stirring occasionally, until the sugar or piloncillo has fully dissolved.
Step 2
Add the masa harina to a medium bowl and add the hot water, 1 cup at a time, whisking to combine until smooth with no lumps.
Step 3
If using fresh strawberries, add 1 to 2 cups of the milk mixture to a blender with the strawberries and blend until smooth. Set aside.
Step 4
Whisk the masa mixture into the pot with milk and allow it to come to a simmer on medium-low, while whisking to avoid lumps. Once simmering, cook for 2 to 3 minutes and turn off the heat.
Step 5
Whisk in the strawberry powder (or purée) and beet powder, if using, until fully combined. Taste for sweetness and adjust as necessary. It will continue to thicken as it cools. Serve immediately. (Reheat in a pot over low heat or in a microwave, adding a splash of milk to loosen, if necessary. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.)