Mexico Atole
The word atole is derived from a Nahuatl term meaning "watery." This milky cornstarch-based beverage is usually paired with sweet and savory breads such as pan dulce, pan de sal, bolillos, or conchas. Atole is commonly served at breakfast or dinnertime year-round, and is also one of the traditional drinks of the Day of the Dead.
Recipe Servings: 3–6
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ⅓ cup (40 g) cornstarch (or rice or oat flour)
- 6 cups (1440 ml) whole milk, divided
- ⅓ cup (65 g) sugar (ideally piloncillo sugar)
- Seeds of one vanilla bean, preferably mexican
Directions
- In a medium bowl, dissolve the cornstarch with 1 cup (240 ml) milk and stir until there are no lumps.
- Put the rest of the milk, sugar, and vanilla seeds into a large pot. Gradually, add the cornstarch mixture and stir.
- Over medium-high heat, cook the mixture, stirring constantly, for about 2 or 3 minutes. Bring to a boil.
- When the atole has thickened, remove from heat. Strain before serving. Serve warm.
Notes
There are many variations of atole. A chocolate version is popular, as well as atole de guayaba (guava), atole de fresa (strawberry), atole de almendra (almond), atole de naranja (orange), atole de cacahuate (peanut), and atole de mandarina (tangerine).
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