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 Mexican warm beverage made from masa harina, the type of corn flour that is traditionally used to make corn tortillas. It is a popular breakfast dish that dates back to the time of the Aztecs and Mayans.
It 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 eaten for breakfast or as an after dinner snack. It’s consistency reminded 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 makes this beverage incredibly inviting, even before it is poured into the mugs.
The process to make atole is incredibly simple.
Just like making cream of wheat, you simply simmer the masa with milk, water and the spices.
The consistency 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.
Sweetening Atole With Piloncillo
Atole is traditionally sweetened with piloncillo (pronounced PIL-on-SE-yo), an unrefined cane sugar that is pressed into a cone shape. It has a flavor issimilar 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.
A warming drink perfect for winter, Mexican Atole is full of the comforting flavors of vanilla and cinnamon.
Yield: 4 cups of atole
- 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.
This recipe from 2015 was updated in Feb 2017. We made the atole even better! Enjoy!
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!
Beverages
- 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
Desserts
- 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!
I like my mother’s version, which is made with Mexican chocolate and all milk instead of the milk/water combo. The chocolate (xocolatl) is presweetened, no need for piloncillo. I think it might call for a stick of canela to be boiled along with the mixture, but powdered cinnamon would be just as good.
This sounds delicious! We have been meaning to try a chocolate version!
I made this and it was amazing! I was a little apprehensive since my boyfriend has been spoiled with his mother’s delicious and authentic Mexican recipes growing up. I think I make will be as good as hers. My toughest critic LOVED IT and even finished the rest of it!!! I even loved it and I don’t like anything cinnamon flavored. The only thing I did different was use actual cinnamon sticks versus the powder. I placed three sticks and let it boil with the rest of the ingredients. It tasted delicious. Before I served it, I added an extra splash of vanilla and one more scoop of brown sugar. 5 stars!!! All day I kept daydreaming about having some more! Good job on the recipe!
Thank you Adriana! We’re so glad you enjoyed it!
It looks/sounds like it would be delicious. Do you know if it would be as tasty if made with a non-dairy milk, such as almond or coconut? Thanks!
Hi Christi! I don’t see why you couldn’t use almond or coconut milk to make the Atole. It would definitely be worth a dry. Let us know how it turns out for you!
Thanks so much. 😉
Atole is AMAZING!!!! ESPECIALLY WITH TAMALES
Oh yes! It is one of our favorites! Thanks for stopping by Melanie!
It us very delicious. Very
Thanks Mario! We’re so glad you enjoyed it!
This one has always fascinated me, definitely looks comforting!
I vote the thicker the better! Great recipe for a warm breakfast.
You know I think I somehow never managed to have this in Mexico – I was there more in the warmer months which may be why, but I remember hearing of it now I see your recipe. Must give it a try!
Sounds interesting and different. I have to try this!
I posted a kind of tea drink using barley flour on my blog a while back but have never heard of cornmeal. Sounds great!
Ooh, we would be intrigued to try one with barley flour!
I have done the barley meal. It’s good but with a much different flavor
I bet barley meal would make for a very unique version! We’ll have to give it a try!
What wonderful flavors! Perfect for a chilly day!
It is!
Yum! I have masa harina in my pantry right now. Will definitely need to try this.
It is such a fun way to use up leftover masa!
You always have the most intriguing recipes! Another new one for me—but I’d sure love to sip one with you!
Thanks Liz! We love warming winter drinks, and this is a fun way to switch things up!
I love cream of wheat so this sounds delicious to me.
You would love it Wendy!
This sounds so inviting! I’ve never heard of this drink, but may have to give it a try as the cooler weather gets going here.
We will be drinking it often now that the weather is getting cooler!
I think I had something similar when I was in Guatemala. It was delicious!
I think a lot of the regions in that area have variations on this drink. Wonderful to hear your experience!
I have never heard of this before but it sounds so warm and comforting!
It is the perfect drink to curl up in front of the fire with!
Wow! I had heard of this before, but I didn’t know what it was. How interesting!
It’s so easy to make too!
Looks delicious and so warming and soothing on a cold day! Love all the information too!
Thanks Bernie!
Very interesting! I had to click through to see what this was. Would be interesting to try…though I doubt it would replace wine at our table. 🙂
That’s understandable 🙂 Wine is hard to replace!