Mexican Atole de Elote
Mexican Atole de Elote Recipe – Sweet and delicious Atole is a hot drink made with milk, corn, and cinnamon. The combination is rich and comforting, and absolutely delightful as an after-dinner beverage or snack.
What is Atole de Elote?
Atole is a type of classic Mexican hot beverage made with hearty grains or nuts, Mexican brown sugar, and cinnamon. Typically these drinks are sweet, earthy, and utterly comforting… Curling up with a hot mug is a fabulous way to warm up on a cool evening!
The most common version is Atole de Elote made with corn (etole). Another fun variation is called Champurrado, which is made with Mexican chocolate mixed into the corn atole.
You can also make different varieties of traditional atole with rice (arroz), almonds (avena) and walnuts (nuez).
Here we share simple ingredients and steps to prepare a delicious corn atole in just 15 minutes. This recipe is terrific for making a large batch of this traditional drink; then add your own flair to create the beverage of your dreams.
Ingredients You Need
- Milk – whole is best
- Water – to perfectly smooth out the texture of the drink
- Canned sweet corn – drained (or use fresh corn if it is available)
- Piloncillo sugar – or light brown sugar
- Masa harina – AKA corn flour
- Salt – just a bit to balance the sweetness
- Ground cinnamon – for a delightful earthy and sweet finish
- Vanilla extract – to bring together all of the tasty flavors as a true dessert beverage
Optional garnishes: corn kernels, ground cinnamon, or cinnamon sticks.
How to Make Mexican Atole de Elote
Set out a blender. Drain the canned corn and place it in the blender, reserving a small handful to use as a garnish. Add 1 cup of water. Cover the blender and purée until smooth.
(Alternatively, you can use an immersion blender to blend the corn and water in a large pot.)
Next, set a large saucepot over medium-high heat. Pour the corn purée into the pot followed by the milk, remaining water, piloncillo sugar, masa harina, salt, and cinnamon.
Whisk well to incorporate the masa. Continue to heat and stir the atole mixture until it comes to a boil.
Once boiling, reduce the heat and simmer for 3 to 4 minutes to thicken just a little. The atole should be thick enough to coat a spoon but not too thick (like gravy.)
Turn off the heat, and stir in the vanilla extract.
Ladle into mugs, and give each mug a generous sprinkle of cinnamon.
Pro Tip: To make extra smooth atole, pour the hot mixture through a mesh sieve.
We also like to add a small bit of additional whole corn kernels on top, and serve with a cinnamon stick for stirring.
Enjoy with a plate of Mexican chocolate crinkle cookies or thick slices of Budin de Pan (bread pudding).
Get the Complete (Printable) Atole de Elote Recipe Below. Enjoy!
Frequently Asked Questions
Substitute your favorite plant-based milk alternative to make a dairy-free version. Almond, oat, rice, and soy beverages are all great alternatives! You can use coconut milk, too, but this will change the flavor to a more tropical elote taste.
Melt in two tablets (3 oz. each) of Mexican chocolate (like from Abuelita) when heating the other ingredients.
Chill the drink completely, then transfer to an airtight container and keep it in the fridge for up to 3 days. Reheat on the stovetop or in the microwave in short bursts, stirring between each burst.
Looking For More Delicious Drinks? Be Sure To Also Try These Easy Recipes:
- Mexican Mocha Recipe
- Salted Caramel Hot Apple Cider
- Best Chai Tea Recipe
- French Hot Chocolate Recipe
- Drinking Caramel Recipe
Mexican Atole de Elote
Ingredients
- 4 cups whole milk
- 4 cups water
- 15 ounce can sweet corn drained
- ¾ cup piloncillo sugar or light brown sugar
- ½ cup masa harina
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons vanilla extract
- Optional garnishes: corn kernels ground cinnamon, or cinnamon sticks
Instructions
- Set out a blender. Drain the canned corn and place it in the blender, reserving a small handful to use as a garnish. Add 1 cup of water. Cover the blender and purée until smooth.
- Set a large saucepot over medium-high heat. Pour the corn purée into the pot followed by the milk, remaining water, piloncillo sugar, masa harina, salt, and cinnamon.
- Whisk well to incorporate the masa. Continue to heat and stir the atole mixture until it comes to a boil.
- Once boiling, reduce the heat and simmer for 3 to 4 minutes to thicken just a little. The atole should be thick enough to coat a spoon but not too thick (like gravy.)
- Turn off the heat, and stir in the vanilla extract. Then ladle into mugs, and serve.
Pingback: Sugar-Free Hot Drinks For 2023: Mushroom Tea, Lattes, Cider – Simply Commodities
This drink is such a delightful surprise! Incredible good. I had never thought of this before! Great timing, as I just bought some piloncillo at my local Mexican grocery store! This is such a fun cultural beverage!
I was intrigued! I had never heard of such a recipe! We tried it and were delighted. It was creamy and not overpowering with sweetness. Thank you for the recipe.
I never knew that this existed, and now I don’t think I can exist without it! thank you for sharing