Mexican Atole (White Atole with Milk)

Mexican Atole | White Atole with Milk (pronounced ah-TOH-leh) is a warm, comforting, delightful drink perfect for the cold season. This recipe is one of the most traditional recipes for White Corn Atole,  made with a few simple ingredients. Perfect for enjoying with a Concha or crunchy Churros during the winter and around the holidays. 

White Atole with Milk | Atole Blanco con Leche

Prepare this creamy Mexican Atole | White Atole with Milk with corn, water, masa harina, and a sweetener. Traditionally sweetened with Piloncillo, sugar, or honey can be made with or without milk. The variety of flavors is almost endless, from fruit like Pineapple   Tamarind, Guava, and Blackberry, to oatmeal, rice, and sweet potatoes. Enjoy your warm drink with your favorite pan de dulce or cookies as an afternoon snack. 

The origin of the Mexican Atole drink

Atole is also known as “atolli”, “atl’” and “atol de elote”. Atole comes from the word “atolli in nahuatl meaning “watery” and goes back to ten thousand years with the nixtamalization of corn. The first records of the atole drink are from the conquistador Hernan Cortez's letters of relation. Cortez redacts one of the local's favorite drinks in the notes made with corn, water, honey, and chiles. In his letters, he describes the drink as a refreshing drink favored by the low-income class.

Milk was added over time to the warm beverage, becoming the creamy texture we know today. Depending on the country's area, you find variations in the ingredients. For example, some prefer the taste of a cinnamon stick over ground cinnamon or the addition of vanilla extract to the mixture.

Difference between atole and champurrado

Two traditional drinks consumed during the cold season are present at Christmas parties and posadas. Mexican Atole has a variety of flavors and spices in comparison with Champurrado, that's is only chocolate flavor.

How to make Mexican Atole |Atole Blanco con Leche

JUMP TO FULL INSTRUCTIONS

Ingredients:

• Whole milk
• Sugar
• Corn flour masa-harina
•  Water

DIRECTIONS:

• Mix: Milk and sugar in a saucepan, turn the heat to medium, and simmer. 

• Cornflour mixture: Mix the corn flour and ¾ cup of water in a small bowl. Make sure to stir well to avoid any lumps.

• Bring all together: bring the milk and sugar to boil over medium heat, stirring constantly, and slowly add the corn flour mixture.

• Stir: When the mixture reaches a boil, reduce the heat to medium-low and keep stirring until thickened ( about 5 minutes.)

• Pour: Make sure to let your Mexican atole cool down in your mugs before sipping. It usually maintains the heat for a long time.

The above picture shows the atole already thickened. 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.

¡Buen provecho!

Mely,

Notes:  

• You can use whole milk or almond milk, or soy milk as a substitution if you have a dairy allergy. 
• In addition to sugar, brown sugar or unrefined cane sugar are excellent alternatives.  
• For vegan atole simply make the atole without milk, substituting the milk quantity for water.

More Mexican Atole recipes:

If you are looking for more flavorful atoles, try the citrusy  Pineapple or Tamarind. For a fruity flavor, give Guava and  Blackberry a try; I know you would love them. 

For recipes, please click HERE.

Great recipes to pair with Atole : 

Now that you have your hot drink, an ideal companion will be Mexican Conchas. If Conchas is not your choice, try the Mexican Muffins, another exquisite sweet bread. But if you are looking for a crunchy and sweet companion to your Atole, try the Churros. Visit Us on Facebook, Pinterest, and Instagram. 

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Para recetas en español:

Aprende a preparar Atole Blanco o el deliciosos Atole de Zarzamora con fáciles instrucciones y fotos paso a paso. Para recetas buscanos en las redes sociales de Facebook, Instagram y Pinterest. 

Mexican Atole| Atole Blanco con Leche

Mely Martínez

This Mexican Atole recipe is one of the most traditional recipes for White Corn Atole,  made with a few simple ingredients. Perfect for enjoying with a concha or a crunchy churro during the winter and around the holidays.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 17 mins

0 mins

Total Time 22 mins

Course Drinks

Cuisine Mexican

Servings 4 cups

Calories 259 kcal

Ingredients

  

1x2x3x

• ▢ 4 cups whole milk*
• ▢ ⅓ cup sugar
• ▢ 6 Tablespoons corn flour masa-harina
• ▢ ¾ cups water

Instructions

 

• Mix: Milk and sugar in a saucepan, turn the heat to medium, and simmer.
• Cornflour mixture: Mix the corn flour and ¾ cup of water in a small bowl. Make sure to stir well to avoid any lumps.
• Bring all together: bring the milk and sugar to boil over medium heat, stirring constantly, and slowly add the corn flour mixture.
• Stir: When the mixture reaches a boil, reduce the heat to medium-low and keep stirring until thickened ( about 5 minutes.)
• Pour: Make sure to let your atole cool down in your mugs before sipping. It usually maintains the heat for a long time. 

Notes

• You can use whole milk or almond milk, or soy milk as a substitution if you have a dairy allergy. 
• In addition to sugar, brown sugar or unrefined cane sugar are excellent alternatives.  
• For vegan atole simply make the atole without milk, substituting the milk quantity for water.

Nutrition

Serving: 1cupCalories: 259kcalCarbohydrates: 39gProtein: 8gFat: 8gSaturated Fat: 5gCholesterol: 24mgSodium: 108mgPotassium: 323mgFiber: 1gSugar: 29gVitamin A: 395IUCalcium: 277mgIron: 1mg

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