A warming drink perfect for winter, this Mexican Atole recipe is full of the comforting flavors of vanilla and cinnamon.
Warming Mexican Atole
Atole (pronounced ah-TOH-leh) is a traditional beverage in Mexican cuisine made from masa harina, the type of corn flour that is traditionally used to make corn tortillas. (For atole made from rice, try the Guatemalan version, atolillo.)
It is a popular breakfast dish that dates back to the time of the Aztecs and Mayans.
Atole is traditionally drunk at celebrations of Dia de los Muertos, or the Day of the Dead, a celebration that happens on November 1 and 2 to celebrate and remember those who have passed away.
The drink is often served for breakfast or as an after dinner snack. Its consistency reminds us of a thin cream of wheat, so it makes sense that it is often served for breakfast like cream of wheat or oatmeal.
Our Atole Recipe
Atole de Vainilla, the version we are sharing today, is flavored with vanilla and cinnamon. The warm, spicy fragrance of this Atole de Vainilla makes this beverage incredibly inviting and comforting, even before it is poured into the mugs.
It is a simple recipe, made with masa harina, liquid, and sweetener that is simmered with cinnamon and vanilla.
How To Make Atole de Vainilla
The process to make atole is incredibly simple and very similar to making cream of wheat.
- Mix masa harina, water, milk, piloncillo and cinnamon in a saucepan
- Simmer until fragrant and your desired thickness
- Add vanilla off of the heat
- Serve warm
The consistency of atole can vary from thick and porridge-like to thin and pour-able, depending on how much liquid you add.
Our recipe makes an atole that is thick, but still drinkable. However, if you prefer yours on the thinner side, just add a little more milk.
What Is Piloncillo?
Atole is traditionally sweetened with piloncillo (pronounced PIL-on-SE-yo). Piloncillo is unrefined cane sugar that is pressed into a cone shape. It has a flavor is similar to brown sugar, with a deep molasses punch.
You can typically find piloncillo at any Mexican grocery store and online.
If you have a hard time finding piloncillo or don’t live near a Mexican grocery, don’t worry. You can mimic the flavor of piloncillo in atole by using brown sugar.
Other Mexican Dia De Los Muertos Recipes
- ½ c masa harina (not cornmeal)
- 3 c water
- 1 c milk, 2% or whole
- 1/4 c grated piloncillo or brown sugar (more if desired)
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- In a medium saucepan combine masa harina, water, milk, piloncillo (or brown sugar), and cinnamon. Whisk the mixture to combine. Bring it to a simmer over medium high heat, whisking often.
- Reduce the heat to medium and simmer the mixture for 5-10 minutes, whisking often, until your desired consistency is reached.
- Remove the atole from the heat and whisk in the vanilla.
- Serve hot or warm with a pinch of cinnamon to garnish.
Today the Sunday Supper tastemakers are celebrating warming dishes from soups to stews, even drinks and desserts! Take a look at the comforting recipes below and get ready for the cooler temperatures to roll in!
- Drunken Pumpkin Spice Latte by Hezzi-D’s Books and Cooks
- Hot Mulled Caramel Apple Sangria by The Crumby Cupcake
- Mexican Atole by Curious Cuisiniere
- Gluten Free Hot Spiked Apple Cider by Gluten Free Crumbley
- Apple Pear Crisp by The Freshman Cook
- Bananas Foster by Pies and Plots
- Chocolate Hazelnut Lava Cake by Brunch with Joy
- Fudge Pudding Cake by Cosmopolitan Cornbread
- Honeycrisp Apple Tart by The Redhead Baker
- Pumpkin Cheesecake in Pumpkins by Desserts Required
- Warm Cardamom and Coconut Rice Pudding by Fearless Dining
Main Dishes and Soups
- Beef Brats and Beans Soup by Cindy’s Recipes and Writings
- Beef Pot Pie with Herbed Biscuits by From Gate to Plate
- Best Ever White Bean and Mushroom Soup by Pancake Warriors
- Braised Venison with Plums by Food Lust People Love
- Butternut Squash Chili by Amee’s Savory Dish
- Butternut Squash Risotto with Pears and Sage by The Wimpy Vegetarian
- Carbonnade Flamande by Tara’s Multicultural Table
- Classic Italian Meat Sauce by That Skinny Chick Can Bake
- Creamy Cauliflower Broccoli Cheese Soup by Cupcakes & Kale Chips
- Hearty Chickpea Soup by The Food Hunter’s Guide to Cuisine
- Creamy Stove-Top Alfredo with Bacon and Green Beans by Peaceful Cooking
- Crockpot Creamy Chicken and Noodles by Confessions of a Cooking Diva
- Curry Debal by Palatable Pastime
- Easy Sweet Potato Soup by Healing Tomato
- Easy Zuppa Toscana Soup Copycat by Fantastical Sharing of Recipes
- French Onion Soup by Grumpy’s Honeybunch
- Gingered Butternut Squash Soup by Noshing With The Nolands
- Hearty Turkey Lentil Soup by A Gouda Life
- Hearty Vegetable Beef Soup by Party Food and Entertaining
- Mango Habanero Sauce by What Smells So Good?
- Oxtail Stew by Nosh My Way
- Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting by Serena Bakes Simply from Scratch
- Red Lentil Soup by My San Francisco Kitchen
- Roasted Squash Soup by A Day in the Life on the Farm
- Turkey Enchilada Casserole with Salsa Verde by Food Done Light
- Slow Cooker English Roast by Wholistic Woman
- Slow Cooker Lamb Rogan Josh by Caroline’s Cooking
- Easy Slow Cooker Pot Roast with Mushroom Gravy by Feeding Big
- Slow Cooker White Chicken Chili by Renee’s Kitchen Adventures
- Spice Rubbed Braised Beef by FamFriendsFood
- Spicy Meatball Tortilla Soup by The Weekend Gourmet
- Sweet Potato Soup with Bacon by Cooking Chat
- Turkey Chipotle Chili by The Complete Savorist
- Tuscan White Bean Soup with Ham by Big Bear’s Wife
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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This is one of the recipes from the early days of Curious Cuisiniere. We’ve updated our pictures since we first made it, but we’ve left the original images here as a fun throwback and shout out to how far we’ve come. Enjoy!