A warming drink perfect for winter, this Mexican Atole recipe is full of the comforting flavors of vanilla and cinnamon.
Warming Mexican Atole
Warming Mexican AtoleAtole (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.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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!
Diner says
September 29, 2018 at 8:20 pmI 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.
Sarah Ozimek says
September 29, 2018 at 9:20 pmThis sounds delicious! We have been meaning to try a chocolate version!
Adriana C. says
December 13, 2016 at 6:08 pmI 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!
Sarah Ozimek says
December 14, 2016 at 7:58 amThank you Adriana! We’re so glad you enjoyed it!
Christi says
December 4, 2015 at 12:36 pmIt 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!
Sarah Ozimek says
December 4, 2015 at 3:10 pmHi 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!
Christi says
December 4, 2015 at 10:10 pmThanks so much. 😉
Melanie Ponce says
December 17, 2016 at 10:14 pmAtole is AMAZING!!!! ESPECIALLY WITH TAMALES
Sarah Ozimek says
December 21, 2016 at 8:14 amOh yes! It is one of our favorites! Thanks for stopping by Melanie!
Mario says
April 15, 2017 at 3:26 pmIt us very delicious. Very
Sarah Ozimek says
April 18, 2017 at 7:55 amThanks Mario! We’re so glad you enjoyed it!
Sarah Reid says
November 1, 2015 at 1:08 pmThis one has always fascinated me, definitely looks comforting!
betsycohen says
November 1, 2015 at 11:03 amI vote the thicker the better! Great recipe for a warm breakfast.
carolinescookingblog says
October 30, 2015 at 8:38 amYou 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!
palatablepastime says
October 29, 2015 at 7:17 pmSounds interesting and different. I have to try this!
Abida says
October 27, 2015 at 1:50 pmI posted a kind of tea drink using barley flour on my blog a while back but have never heard of cornmeal. Sounds great!
Sarah Ozimek says
October 29, 2015 at 3:12 pmOoh, we would be intrigued to try one with barley flour!
Carolyn Morales says
March 17, 2017 at 3:30 pmI have done the barley meal. It’s good but with a much different flavor
Sarah Ozimek says
March 17, 2017 at 3:54 pmI bet barley meal would make for a very unique version! We’ll have to give it a try!
Serena | Serena Bakes Simply From Scratch says
October 26, 2015 at 4:06 pmWhat wonderful flavors! Perfect for a chilly day!
Sarah Ozimek says
October 29, 2015 at 3:13 pmIt is!
Tara says
October 26, 2015 at 7:01 amYum! I have masa harina in my pantry right now. Will definitely need to try this.
Sarah Ozimek says
October 26, 2015 at 7:16 amIt is such a fun way to use up leftover masa!
Liz says
October 25, 2015 at 8:06 pmYou always have the most intriguing recipes! Another new one for me—but I’d sure love to sip one with you!
Sarah Ozimek says
October 26, 2015 at 7:16 amThanks Liz! We love warming winter drinks, and this is a fun way to switch things up!
Wendy, A Day in the Life on the Farm says
October 25, 2015 at 6:56 pmI love cream of wheat so this sounds delicious to me.
Sarah Ozimek says
October 26, 2015 at 7:17 amYou would love it Wendy!
Patsy says
October 25, 2015 at 5:41 pmThis 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.
Sarah Ozimek says
October 26, 2015 at 7:18 amWe will be drinking it often now that the weather is getting cooler!
Wholistic Woman (@wholistic_woman) says
October 25, 2015 at 4:29 pmI think I had something similar when I was in Guatemala. It was delicious!
Sarah Ozimek says
October 26, 2015 at 7:19 amI think a lot of the regions in that area have variations on this drink. Wonderful to hear your experience!
taranoland says
October 25, 2015 at 11:14 amI have never heard of this before but it sounds so warm and comforting!
Sarah Ozimek says
October 26, 2015 at 7:19 amIt is the perfect drink to curl up in front of the fire with!
Constance Smith | CosmopolitanCornbread.com says
October 25, 2015 at 8:43 amWow! I had heard of this before, but I didn’t know what it was. How interesting!
Sarah Ozimek says
October 26, 2015 at 7:20 amIt’s so easy to make too!
Bernie ~ A Gouda Life says
October 25, 2015 at 6:52 amLooks delicious and so warming and soothing on a cold day! Love all the information too!
Sarah Ozimek says
October 26, 2015 at 7:21 amThanks Bernie!
Cooking Chat says
October 25, 2015 at 5:52 amVery 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. 🙂
Sarah Ozimek says
October 26, 2015 at 7:21 amThat’s understandable 🙂 Wine is hard to replace!