Mexican Atole Recipe: A Creamy, Traditional Drink for Cozy Winter Nights
Warm up with this authentic Mexican Atole recipe, a thick and creamy drink made with masa harina, piloncillo, cinnamon, and vanilla. Perfect for chilly weather, holidays, or a comforting treat any time of the year. This easy-to-follow recipe will bring the flavors of Mexico to your kitchen in just 40 minutes!
Ingredients
- 4 cups whole milk
- 4 ounces piloncillo or substitute with dark brown sugar
- 1 cinnamon stick
- ½ cup masa harina
- 1 ½ cups warm water
- 2 teaspoons vanilla extract
- A pinch of salt
- Ground cinnamon for garnish
Instructions
- Heat the Base: In a medium saucepan, combine the milk, piloncillo, and cinnamon stick. Warm over low-medium heat, stirring frequently until the piloncillo dissolves.
- Prepare the Masa Mixture: In a separate bowl, whisk the masa harina and warm water until smooth.
- Combine and Simmer: Add the masa mixture, vanilla extract, and salt to the saucepan. Whisk everything together and bring it to a gentle simmer. Cook for 25-30 minutes, stirring often, until the atole is thick and creamy.
- Serve and Enjoy: Pour into mugs, sprinkle with ground cinnamon, and savor the warmth.
Notes
- Piloncillo Substitute: Use ½ cup dark brown sugar if piloncillo is unavailable.
- Milk Options: Whole milk is recommended for creaminess, but 2% or dairy-free alternatives like almond or oat milk work too.
- Storage: Store in the fridge for up to 2 days. Reheat with a splash of milk or water to adjust thickness.