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Cinnamon Atole

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  • 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!
by Adriana Martin
Updated Sep 23, 2015
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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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