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Cinnamon Atole

Prep 15 min
Total 30 min
Ingredients 6
Servings 4

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! MORE + LESS -

Ingredients

cups fresh milk

cinnamon sticks

tablespoons sugar

teaspoons corn starch

1/2

cup water

Ground cinnamon, to garnish

Directions

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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

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!