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Cinnamon Atole

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Cinnamon Atole
  • Prep 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 4
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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!

Ingredients

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

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!

Expert Tips

  • tip 1
    You can change the flavor of this atole by using cocoa powder or vanilla.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!
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