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Cinnamon Atole

  • Prep 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 4

Ingredients

4
cups fresh milk
2
cinnamon sticks
2
tablespoons sugar
4
teaspoons corn starch
1/2
cup water
Ground cinnamon, to garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can change the flavor of this atole by using cocoa powder or vanilla.

Atole is a drink I fondly remember from my childhood; it’s traditionally served during breakfast or as an afternoon snack with a delicious pan de dulce or accompanied by some tamales. The origins of this beverage are pre-Hispanic, and it’s prepared with a special corn dough and water, and served very hot. Atole is popular today in many countries such as Costa Rica, Mexico, Guatemala and Honduras. Let’s cook!

Directions

  • 1 In a deep pot, heat the milk, cinnamon and sugar over medium-low heat.
  • 2 In a separate bowl, combine 1/2 cup of water with the cornstarch. Stir until the starch dissolves, turning the mixture white.
  • 3 After the milk begins to boil, add-in the water with the dissolved starch. Continue to stir until the mixture thickens.
  • 4 When the atole has thickened, serve hot in a mug or cup, sprinkled with cinnamon on top. Serve alongside toast or pastry and enjoy!

Atole is a drink I fondly remember from my childhood; it’s traditionally served during breakfast or as an afternoon snack with a delicious pan de dulce or accompanied by some tamales. The origins of this beverage are pre-Hispanic, and it’s prepared with a special corn dough and water, and served very hot. Atole is popular today in many countries such as Costa Rica, Mexico, Guatemala and Honduras. Let’s cook!

Rate and Comment

Adriana Martin Adriana Martin
September 23, 2015

Atole is a drink I fondly remember from my childhood; it’s traditionally served during breakfast or as an afternoon snack with a delicious pan de dulce or accompanied by some tamales. The origins of this beverage are pre-Hispanic, and it’s prepared with a special corn dough and water, and served very hot. Atole is popular today in many countries such as Costa Rica, Mexico, Guatemala and Honduras. Let’s cook!