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
If you’re interested in trying more traditional Dia de los Muertos recipes, you’ll want to have a look at our Pan de Muerto (Day of the Dead Bread) and Mexican Candied Pumpkin recipes!
Mexican Atole
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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 cannot wait to make this recipe. My mother would make this for me and my brother when we were children and it was such a treat. The last time I had this was when I was 10 years old, I am 52 now.
You brought back some very fond memories. Thank you
So glad our recipe brought back good memories. We hope you enjoy the atole!
oh! It looks fabulous! I’ve never tried it but I will surely love it.
Thanks. Enjoy!