Atole De Masa(Hot Masa Harina Drink)

Atole

This creamy thickened drink is perfect for warming you up throughout winter. Atole, the beloved drink in Hispanic households, is easy to make and can be prepared in various flavors! Today I will be sharing my recipe for atole de masa.

What is Atole?

First, let’s address the basics. Atole is a traditional Mexican drink that has a thick creamy consistency. Originally made by the Aztecs with dried ground corn, water, cinnamon, and sugar. That basic recipe hasn’t changed too much. Today, Atole is made with masa harina, water, cinnamon, piloncillo(Mexican brown sugar), and the addition of milk if desired.

Atole has come a long way. People began playing around with flavors, adding fruits or using different ingredients to thicken the drink. When fruit is added to the drink it becomes “Atole de Piña”(pineapple), or “Atole de Guayaba”(guava) for example. If chocolate is added, it becomes “Champurrado.” There are oodles and oodles of different Atole flavors. Here’s a short list just to name a few…

  • Atole de arroz (rice)
  • Atole de avena(oat)
  • Atole de nuez(pecan)
  • Atole de almendra(almond)
  • Chileatole (chocolate, chile peppers, vanilla, and honey)
  • Atole de calabaza(pumpkin) ooh! I definitely have to try this one next fall! 😋
Atole

Ingredients For Atole

Water: This is going to help us draw out all the delicious flavor from the cinnamon stick.

Cinnamon stick: Use large Ceylon cinnamon sticks if you can find them. Usually sold in Mexican grocery stores or specialty stores. If not just use what you have, but double-check for freshness.

Brown sugar: I used light brown sugar, but if you want a more “authentic taste” use dark brown sugar or piloncillo if you can find it.

Milk: Literally any milk is fine to use, just be aware that every milk will alter the flavor and thickness slightly in some way. I used almond milk, which is thinner than cow’s milk or oat milk, but no need to buy anything different. Use the milk you usually drink.

Masa harina: I use the masa harina pictured below, which is usually available in most grocery stores.

Vanilla extract: Y’all already know I’m going to recommend Mexican vanilla.😉

Salt: Just a small pinch to intensify the flavors.

Ground cinnamon: This is optional for garnishing. It adds extra flavor and looks lovely.

Atole Ingredients

How To Make Atole de Masa

Add water and cinnamon stick to a medium saucepan and place over medium-high heat. Once it begins to boil, reduce the heat to medium-low. Cover and cook for 10 minutes.

Remove the lid and add in the sugar. Stir to dissolve, then add 2 cups of milk. Cover and reduce the heat to low. Continue to cook for 5 minutes. Keep an eye on it so that it does not boil over.

In the meantime add masa harina to the remaining 1 cup of milk and stir to combine. Keep stirring until smooth and no longer lumpy. Set aside.

Remove the lid from the pot and using tongs or a spider strainer, remove the cinnamon sticks from the milk. Discard the sticks. Then slowly add the masa mixture to the pot while stirring vigorously with a whisk. Continue to cook for 10-15 minutes. Stirring with a whisk often so that no lumps are formed and the bottom doesn’t burn.

Once the milk has thickened enough to coat the back of a spoon, it is ready and it can be removed from the heat. Add a pinch of salt and 1 Tbsp of vanilla extract. Stir well and give it a taste for sugar. Add more if needed.

Pour the atole into mugs and garnish with a dusting of ground cinnamon (optional). Serve immediately.

Enjoy!

Atole

FAQ & Tips

When is Atole consumed?

Atole is a must during certain celebrations such as Dia de Los Muertos, Posadas during Christmas-New Year, and especially for the El Dia De La Candelaria, which is a Catholic celebration. Other than that it can be enjoyed throughout the year, during the cold fall/winter months, or anytime for breakfast.

What is the difference between atole and champurrado?

Champurrado is just chocolate-flavored atole. Both have the basic atole ingredients, with the addition of Mexican chocolate to make champurrado.

Tips:

~The longer atole sits the thicker it will become, so store any leftovers for up to 2 days in the refrigerator and reheat in a saucepan with milk as needed.

~To make this drink super smooth, use a fine-mesh sieve to strain it before serving. Otherwise, you’ll have some cinnamon stick bits floating around.

I hope this post gave you a little more insight into the rich Mexican culture and I hope you love this recipe🙂.

Until the next one,

Maria Felipa Signature

Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!

Atole

Atole De Masa

Maria Felipa
Enjoy the delicious flavors of cinnamon, vanilla, brown sugar, and maiz in this piping hot thickened drink!
No ratings yet
Cook Time 25 minutes
Total Time 25 minutes
Course Drinks
Cuisine Mexican
Servings 4

Ingredients
  

  • cups water
  • 1 large cinnamon stick
  • cup packed brown sugar+ more to taste
  • 3 cups milk of choice (I use almond)
  • ¼ cup masa harina
  • 1 tsp vanilla extract
  • 1 pinch of salt (about ⅛ tsp)
  • ground cinnamon for garnishing (optional)

Instructions
 

  • Add water and cinnamon stick to a medium saucepan and place over medium-high heat. Once it begins to boil, reduce the heat to medium-low. Cover and cook for 10 minutes.
  • Remove the lid and add in the sugar. Stir to dissolve, then add 2 cups of milk. Cover and reduce the heat to low. Continue to cook for 5 minutes. Keep an eye on it so that it does not boil over.
  • In the meantime add masa harina to the remaining 1 cup of milk and stir to combine. Keep stirring until smooth and no longer lumpy. Set aside.
  • Remove the lid from the pot and using tongs or a spider strainer, remove the cinnamon sticks from the milk. Discard the sticks. Then slowly add the masa mixture to the pot while stirring vigorously with a whisk. Continue to cook for 10-15 minutes. Stirring with a whisk often so that no lumps are formed and the bottom doesn't burn.
  • Once the milk has thickened enough to coat the back of a spoon, it is ready and it can be removed from the heat. Add a pinch of salt and 1 Tbsp of vanilla extract. Stir well and give it a taste for sugar. Add more if needed.
  • Pour the atole into mugs and garnish with a dusting of ground cinnamon (optional). Serve immediately.
  • Enjoy!

Video

Notes

  • Atole should be thick, but if it becomes too thick, you can add more milk to thin it out.
  • It is best to drink it freshly made, but if you have leftovers, they can be refrigerated in an airtight container for up to 3 days.
  • Reheat in a saucepan. Add milk as needed. 
Keyword Atole, Atole de masa, Atole recipe, Hot winter drinks, Mexican drinks
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating