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You are here: Home » Drinks

White Atole with Milk

Published: Nov 6, 2014 · Updated: Aug 20, 2019 by Mely Martínez

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One of the things my mother cooks for us when we get sick is Atole Blanco, the plain atole made with water and corn masa. Somehow as you drink it, it feels so good as the warm liquid is going down your belly. This drink is particularly good for its nutritional properties. It nurtures and helps hydrate the body of those who have been through some illness or diseases. It also helps keep your immune system at peak performance.

White Atole with Milk | Atole Blanco con Leche

Atole Blanco with Milk | Mexican Drinks

The name Atole comes from the Nahuatl word atolli which means ‘watery”, its origin comes way back from Prehispanic times, when it was mostly prepared using corn, water and some type of sweetener. This is a thick drink that is served very hot. This drink is traditionally sweetened using Piloncillo, sugar or honey, It can be made with or without milk. The corn is cooked, ground and then diluted in water.

This mix of water and ground corn is then cooked until it has a thick texture. This is what we call Atole Blanco or Atole de Masa (White Atole or Corn flour Atole). When the Atole is cooked this way, it can be the base to make many other types of atoles adding fruits, spices, herbs or seeds. The flavors will vary depending on the region. For people living in rural areas, it is still part of their daily meals. In the urban zones, it is consumed for breakfast during cold mornings, at Christmas parties, religious events, and other traditional celebrations.

White Atole with Milk | Ingredients

There are other atoles that use rice, wheat, oatmeal, cornstarch, seeds, roots like sweet potatoes as a thickener. Although now in modern times, you can go to the local supermarkets and find the cornstarch or rice flour mixes in packages ready to make with different flavors. So convenient, right? Especially for the busy moms out there. But what about flavors? How many different flavors of atoles can we find? Well, when we talk about flavors, they are endless, some of the most common are: tamarind, pineapple, chocolate, strawberry, blackberry, guavas, cinnamon, vanilla, coconut, and almond.

You can also find atoles using anise, lime, banana, plantain, pumpkin, black beans, peanut, with avocado leaves, orange leaves, orange blossoms, chickpeas, sunflower seeds, orange juice, plums, mango…well too many to mention them all, but I hope you get the idea of the numerous possibilities you have to prepare an Atole at home using this simple basic recipe as a foundation to start your own creations.

Just be sure to avoid mixing fruits with an acidity content like pineapple, orange, lime, tamarind, etc., with white atole using milk, the acidity of these fruits with spoil the milk. For those types of fruits use the simple white atole made using only water. It will be delicious, you will love it. My favorites Atoles are Pineapple or Tamarind atoles.

How to make Atole Blanco con Leche

JUMP TO FULL INSTRUCTIONS

Atole blanco with Milk | Cook all your favorite dishes

DIRECTIONS:


Atole blanco with Milk | I hope you enjoy this delicious recipe

  • Mix milk and sugar in a saucepan. Turn heat to medium and simmer. (Please check the ingredients list below)
  • In a small bowl, mix the corn flour the ¾ cups of water. Stir well to avoid any lumps.
Atole blanco with Milk | step by step instructions with photos of the process
  • 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 5 minutes. Stir occasionally.
Atole blanco with Milk | Mexican Recipes

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,

For other atole recipes, please click HERE.

More recipes:
Blackberry Atole / Atole de Zarzamora
Guava Atole / Atole de Guayaba

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Atole Blanco con Leche

Mely Martínez
This drink is particularly good for its nutritional properties. It nurtures and helps hydrate the body of those who have been through some illness or diseases. It also helps keep your immune system at peak performance.
5 from 1 vote
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
  

  • 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 heat to medium and simmer.
  • In a small bowl, mix the cornflour the ¾ cups 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 about 5 minutes. Stir occasionally.
  • 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.
** To make simple Atole (without the milk), substitute the milk for water.

Nutrition

Serving: 1cupCalories: 259kcalCarbohydrates: 39gProtein: 8gFat: 8gSaturated Fat: 5gCholesterol: 24mgSodium: 108mgPotassium: 323mgFiber: 1gSugar: 29gVitamin A: 395IUCalcium: 277mgIron: 1mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Esther

    November 12, 2018 at 1:51 pm

    I never realized how simple this is to make. I've always used the packaged mix, especially the chocolate flavor. Plan to make this soon!

    Reply
    • mmartinez

      November 12, 2018 at 2:41 pm

      Hello Esther,
      I hope you enjoy it!

      Reply
  2. Victoria

    September 02, 2017 at 5:18 am

    I like to keep my Atole simple. Add a dash cinnamon or throw in a cinnamon stick while cooking and I'm happy. Thank you for all your amazing recipes.

    Reply
    • Helen Wilson

      April 22, 2020 at 4:44 am

      My grandmother made it with cinnamon. It's one of my favorite childhood memories

      Reply
  3. Laura De León

    November 17, 2014 at 3:18 pm

    This looks delicious! Wish I had some right now.:) I just found you and your wonderful blog today and I'm so excited. Your recipes all look divine. I cannot wait to try your enchiladas and your mole. Now this! Nice to meet you.:)

    Reply
  4. Jesusan

    November 07, 2014 at 12:31 am

    Now that the temps have cooled way down, this sounds like a nice way to start my day. I'll look forward to trying something new.

    Reply
  5. Catherine

    November 06, 2014 at 3:02 pm

    I love learning different traditions and this sounds comforting and good. Catherine

    Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

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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