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You are here: Home » Recipes » Drinks

Atole de Guayaba

Published: Dec 3, 2014 · Updated: Sep 12, 2019 by Mely Martínez

JUMP TO RECIPE

A couple of weeks ago I published the recipe for the basic Atole or Atol, and, as mentioned,  you can use that recipe as your base and add fruits, seeds or other ingredients to change its flavor. Today’s recipe is a very popular one in the central states of Mexico, like Guanajuato, Michoacán, Estado de Mexico, and Mexico City. Although it is usually made using corn dough to thicken it, you will also find it now being made with corn starch.

Atole de Guayaba

Atole de Guayaba | Mexican Recipes

The white atole with milk and guava pure are a delightful combination. Guava is a very aromatic fruit, guavas grown in Mexico have light yellow skin with small brown spots once they are ripe the pulp is soft and white and some are light pink, they have a large number of small seeds. Guava’s taste is sweet and a little bit bitter.


Atole de Guayaba | Ingredients

Guavas are largely popular during the Holiday season because they are part of the ingredients for our famous Christmas Punch, the Buñuelos Syrup, and even found in the Christmas Salad. But today, you can find them sold year around, and people eat them raw, as you will eat any fresh seasonal fruit like apples, pears, oranges, etc., poached in a sugar syrup, in agua fresca or to make Guava paste (Ate de Guayaba).

Personally, I love to add them to my kefir or yogurt and mix in the blender. If you like kefir with fruits, I am sure you will like it with guavas. If you don’t find the fresh guavas in your area, look for the canned version, they are also a good substitute for making this Atole or other recipes mentioned above.

My Grandma had Guava trees on her farm, and growing up, my brothers and I used to climb the trees to eat guavas up there hanging from the branches. I don’t know why, but there was a guava tree that had cactus (nopales) plants surrounding it, getting up there was really easy, but coming down the tree was a different situation.

So we stayed up there as much as we could, eating guavas, some were not even ripe yet, we ate them unripe, still green and we seasoned them with salt. If you haven't tried guavas, give them a try, they are full of fiber and vitamin C.
Now let's do some cooking!

How to make Atole de Guayaba

JUMP TO FULL INSTRUCTIONS

Guava Atole | step by step instructions

DIRECTIONS:

  • Mix milk, sugar,  and cinnamon stick in a saucepan. Turn heat to medium and simmer. (Please check the ingredients list below)
  • In a small bowl, mix the cornflour 1 cup of water. Stir well to avoid any lumps.
  • Once the milk comes to a boil, slowly whisk in the cornflour mix and bring to a boil again. Then, reduce heat to medium-low and keep simmering until thickened for about 8 minutes. Stir occasionally. Remember, you will not add the puree until the Atole is almost cooked.
Atole de Guayaba | step by step instructions, quick and easy
  • While the atole is cooking,  place the guavas in a blender and process until you have a smooth puree, seeds will still be whole, pass thru a sieve or colander. (See notes above about making the puree). 
Guava Atole | really delicious
  • Stir guava puree into the cooking atole. Mix well and keep cooking for about 10 more minutes.  Although it is not a traditional way to do it, I like to serve this type of atole with a dusting of ground cinnamon.

Please be very careful before drinking it, it’s very hot! The thickness of the drink helps it maintain its heat for a long time.

You can store any leftover atole in the fridge for several days and just reheat again. Some people even freeze the atole for weeks.

Other recipes:

Sweet corn atole

Guava agua fresca drink

¡Buen provecho!

Mely,

📖 Recipe

Guava Atole

Mely Martínez
The white atole with milk and guava pure are a delightful combination. Guava is a very aromatic fruit, guavas grown in Mexico have a light yellow skin with small brown spots once they are ripe the pulp is soft and white and some are light pink, they have a large number of small seeds.
4.84 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
0 minutes mins
Total Time 30 minutes mins
Course Drinks
Cuisine Mexican
Servings 6 cups
Calories 206 kcal

Ingredients
  

  • 4 cups whole milk*
  • ½ cup sugar
  • 1 cinnamon stick
  • 8 Tablespoons corn flour masa-harina
  • 2 cups water divided
  • 2 ½ cups of Guavas cut in half about 10 guavas, (1-½ cup Guava puree) **

Instructions
 

  • Mix milk, sugar, and cinnamon stick in a saucepan. Turn heat to medium and gently simmer for about 5 minutes until it comes to a boil.
  • While the milk is simmering, mix the cornflour with 1 cup of water in a small bowl. Stir well to avoid any lumps.
  • Once the milk comes to a boil, slowly whisk in the cornflour mix and bring to a boil again. Then, reduce heat to medium-low and keep simmering until thickened about 8 minutes. Stir occasionally. Remember, you will not add the puree until the Atole is almost cooked.
  • While the atole is cooking, place the guavas with the cup of water in a blender and process until you have a smooth puree, seeds will still be whole, pass thru a sieve or colander.
  • Stir guava puree into the cooking atole. Mix well and keep cooking for about 10 more minutes. Although it is not a traditional way to do it, I like to serve this type of atole with a dusting of ground cinnamon.

Please be very careful before drinking it, it’s very hot! The thickness of the drink helps it maintain its heat for a long time.

    Notes

    • * You can use whole milk or any other milk for your preference.
    • ** Substitute fresh Guavas for the canned version if fresh ones are not available.
    • You can first remove the seeds of the guavas and then puree in your blender for step 4. That way you can skip the use of a colander or sieve.
    • DO NOT ADD the guava puree until the atole is almost cooked, otherwise, the milk will curdle.

    Nutrition

    Serving: 1cupCalories: 206kcalCarbohydrates: 35gProtein: 5gFat: 5gSaturated Fat: 3gCholesterol: 16mgSodium: 75mgPotassium: 218mgFiber: 1gSugar: 25gVitamin A: 265IUVitamin C: 1mgCalcium: 192mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Elizabeth

      April 05, 2019 at 11:13 am

      4 stars
      Way to thick for my taste, I like mine a little watery.

      Reply
    2. Alicia

      March 02, 2019 at 10:55 pm

      Do you use only the inside of the guavas?

      Reply
      • mmartinez

        March 03, 2019 at 11:14 pm

        Hello Alicia,
        You only need to remove the seeds, you use the flesh and skin.

        Reply
    3. Claudia M.

      December 26, 2018 at 6:31 pm

      5 stars
      Yumm!

      Reply

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    About me

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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