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Orange Atole

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  • Prep 5 min
  • Total 20 min
  • Ingredients 5
  • Servings 4
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When it comes to atole, orange atole is not all that popular, or at least not in the part of Mexico where I grew up, but of course, that doesn't make it any less delicious. One of the most common ways of preparing it is by using corn flour, which makes it thicker and adds a scrumptious flavor. Orange atole goes well with tamales or pan dulce. You can prepare it with water if you want it to be lighter, or you can just use milk. No matter what you use, it’s really delicious.
by Silvia Martinez
Updated Oct 19, 2016
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  • 1 1/2 cups water
  • 6 tablespoons corn flour for tortillas, sifted
  • 1 cup orange juice, strained
  • 1/2 cup sugar
  • 2 cups hot milk


  • 1
    Mix the water and corn flour until the flour dissolves completely. Put it over high heat, and continue stirring until the mixture is thick. This will only take a few minutes.
  • 2
    Add the orange juice and sugar. Stir until it’s mixed well.
  • 3
    Then, add the milk and keep stirring. Since you’re mixing it with orange juice, which is acid, the milk could curdle. Just keep stirring really fast until it gets soft and thick.
  • 4
    Let it boil for five more minutes and remove from the heat.
  • 5
    Serve immediately.

Expert Tips

  • tip 1
    If you don’t have corn flour, you can use cornstarch.
  • tip 2
    You’ll get better results if you use natural orange juice, but you can use a carton to save time.

Nutrition Information

No nutrition information available for this recipe
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