Mexican Atole (Warm Cornmeal Drink)
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
A warming drink perfect for winter, Mexican Atole is full of the comforting flavors of vanilla and cinnamon.
Ingredients
- ½ c masa harina, (not cornmeal)
- 3 c water
- 1 c milk, 2% or whole
- ¼ c grated piloncillo, or brown sugar (more if desired)
- 1 teaspoon cinnamon
- 1 teaspoon 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
This recipe from 2015 was updated in Feb 2017. We made the atole even better! Enjoy!
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Nutrition Information:
Yield:
4Serving Size:
8 ozAmount Per Serving: Calories: 127Unsaturated Fat: 0g
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!
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
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!