Atole is a traditional hot Mexican beverage that is thickened with masa, sweetened with piloncillo and flavored with cinnamon. It is typically enjoyed at breakfast or after dinner with pan dulce. My version, sometimes called atole de vainilla, includes Mexican vanilla, which has a bold rich flavor. Though some people strain the finished drink right before serving (and others don’t strain at all), I strain the masa slurry before adding it to the milk to ensure the smoothest consistency.
| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 3 servings (about 3 cups) |
Ingredients
- 1 cup chopped piloncillo
- 2 cinnamon sticks, each about 2 inches long
- 1/4 cup masa harina
- 1 cup whole milk
- 2 teaspoons pure Mexican vanilla extract (see Cook’s Note)
- Ground cinnamon, for topping, optional
Instructions
- Add the piloncillo, cinnamon sticks and 2 cups water to a medium saucepan and bring to a simmer over medium heat. Cook, stirring, until the piloncillo dissolves, about 8 minutes.
- Meanwhile, use a whisk to combine the masa harina and 1/2 cup warm water in a small bowl to make a slurry. Make sure the masa is fully dissolved without any lumps.
- Add the milk to the piloncillo mixture and bring back to a simmer; simmer for about 6 minutes. Discard the cinnamon sticks.
- Place a strainer over the saucepan, pour the masa slurry through it into the milk mixture (to remove any lumps left in the masa) and whisk vigorously. Whisk in the vanilla extract. Simmer, whisking constantly so the atole doesn’t stick to the bottom of the pan or bubble over, until slightly thickened, 15 to 20 minutes.
- Let the atole stand for about 10 minutes so it can fully thicken. Serve in mugs and garnish with ground cinnamon, if desired.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 281 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 2 g |
| Sugar | 51 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 49 mg |