Hints of vanilla and cinnamon make Atole the deliciously warming drink you never knew you were missing—until now!
Have you ever come across a recipe you have never heard of and, upon reading it, wanted to head straight to the kitchen to try making it? That is how I felt with this Mexican drink called atole. I love Mexican food, having spent six years of my childhood living just north of the border in El Paso, Texas. When I moved from there to Southern California, I discovered even more aspects of Mexican cuisine.
I was not very familiar with drinks other than aguas frescas (light non-alcoholic beverages), as I was young and not ready for tequila and margaritas. Somehow, atole escaped me, until now. I’d never made (or even tasted!) a drink with masa harina (corn flour) before, so I was ready to embark on a new culinary path.
Atole (pronounced “ah-TOH-leh”), also called atolli, atol de elote, and atol, is a hot, corn-based drink. It can be prepared with water, milk, or a combination of the two. Water gives it a thinner consistency, so if you want a thicker, richer beverage, milk is the way to go. This traditional drink is often consumed in the winter and around the holidays, including Las Posadas, Navidad (Christmas), and Día de Los Muertos (Day of the Dead). Once you try it, you might be like me and want it year-round. I can see myself making it whenever I whip up a tray of enchiladas.
Is Atole Healthy?
Atole is a drink you can feel good about having occasionally, as it provides a decent amount of protein when it’s made with milk. Using low-fat milk can help reduce the fat content. I’ve been using date syrup lately in many recipes, as it has a lower glycemic index than refined sugar and even provides traces of nutrients such as potassium, calcium, magnesium, and antioxidants. What’s more, it adds a rich, caramel-like sweetness to any recipe. It works really well in this drink, so if you have some on hand, try it. It can be substituted 1:1 for sugar, but I tend to use a little less date syrup in this drink as it is naturally sweeter-tasting than sugar.
The Origins Of Atole
Although I disliked history classes growing up, I became a history lover as an adult. Discovering recipes with deep roots is always fun, and atole originates from the Mayan and Aztec Empires. You have to admit, that’s pretty cool. Atole is an ancient beverage that predates Cortés’s arrival in what is now Mexico by many centuries.
Early archaeological findings show evidence of corn soaked in water and ground into a fine grain, which was known as ātōlli in the local Nahuatl language. The Spanish who came during the Conquest did not enjoy the watery drink. They switched to milk, and the rest is history. Hernán Cortés provided one of the earliest written accounts of this drink when he described an energizing drink of corn, water, honey, and chiles. Traditional recipes use piloncillo, an unrefined cane sugar that can still be found today in Mexican markets.
FAQs & Tips
Atole is best served immediately, but leftovers can be refrigerated in an airtight container for up to 3 days after cooling to room temperature. Reheat it gently on the stovetop or in the microwave. You may need to add a bit more water or milk to thin it out, as it can thicken as it sits. Freezing in tightly closed freezer bags or containers is also possible for up to 2 months once it has cooled in the fridge. Thaw it overnight in the refrigerator before reheating.
Atole can be prepared as in the recipe below, or by adding flavors such as strawberry, guava, orange, or vanilla. Adding chocolate to atole transforms it into a beverage called champurrado (chocolate atole). Melt some Mexican chocolate in the pot with the milk before adding the masa harina mixture. It is so good.
Honey, maple syrup, date syrup or sugar, agave syrup, and coconut sugar all work well in this recipe. If desired, you can also use any plant-based milk, such as nut, rice, soy, or coconut milk.
Serving Suggestions
It’s time for a Mexican fiesta to go along with your atole, and some of my favorite recipes include Mexican Cornbread Casserole, Mexican Chicken and Rice Soup, Chicken Enchilada Casserole, and Shrimp Tacos. If you want to enjoy atole in the morning, serve it alongside these Breakfast Tacos or Taco Breakfast Egg Muffins. Finally, for the utmost decadence, enjoy a late-night treat of atole and this Delicious Sopapilla Cheesecake.
Atole
Ingredients
- 1/3 cup masa harina
- 3 1/2 cups whole milk
- 1/3 cup brown sugar
- 1 cinnamon stick
- 1 1/2 teaspoons Mexican vanilla extract
- Kosher salt to taste
- Ground cinnamon for garnish (optional)
Instructions
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In a medium bowl, whisk the masa harina with 1 cup of milk until smooth and free of lumps.
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In a saucepan over medium heat, combine the remaining milk, brown sugar, and cinnamon stick. Stir until the sugar dissolves and the mixture is warm.
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Slowly pour the masa harina mixture into the saucepan, whisking continuously to prevent lumps.
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Reduce heat to low and simmer for about 20 minutes, stirring frequently, until the atole thickens.
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Remove the cinnamon stick, stir in the vanilla extract, and add a pinch or two of salt. Serve the atole hot, sprinkled with ground cinnamon if desired.
Nutrition
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