A Spicy Perspective

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.

two mugs of atole de elote

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.

top view two mugs of corn drink with cinnamon

Ingredients You Need

  • Milkwhole is best
  • Waterto perfectly smooth out the texture of the drink
  • Canned sweet corndrained (or use fresh corn if it is available)
  • Piloncillo sugaror light brown sugar
  • Masa harinaAKA corn flour
  • Saltjust a bit to balance the sweetness
  • Ground cinnamonfor a delightful earthy and sweet finish
  • Vanilla extractto bring together all of the tasty flavors as a true dessert beverage

Optional garnishes: corn kernels, ground cinnamon, or cinnamon sticks.

side view two mugs of Mexican atole with cinnamon

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.

hand mixing corn beverage liquid in a large pot

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.

atole ladled into mugs and sprinkled with cinnamon

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!

mugs of elote drink topped with corn kernels and surrounded by cinnamon sticks

Frequently Asked Questions

Can you make vegan atole without milk?

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.

How do you make this a Champurrado recipe?

Melt in two tablets (3 oz. each) of Mexican chocolate (like from Abuelita) when heating the other ingredients.

How long do leftovers last?

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.

hand holding mug of Mexican alote made with corn and cinnamon

Looking For More Delicious Drinks? Be Sure To Also Try These Easy Recipes:

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5 from 3 votes
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Mexican Atole de Elote

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Sweet and delicious Mexican atole de elote 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.
Servings: 8 servings

Ingredients

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.

Notes

To make extra smooth atole, pour the hot mixture through a mesh sieve.
Chill the drink completely, then transfer to an airtight container and keep in the fridge for up to 2 days. Reheat on the stovetop or in the microwave in short bursts, stirring between each burst.

Nutrition

Serving: 1cup, Calories: 221kcal, Carbohydrates: 39g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 12mg, Sodium: 297mg, Potassium: 271mg, Fiber: 1g, Sugar: 26g, Vitamin A: 213IU, Vitamin C: 1mg, Calcium: 171mg, Iron: 1mg
Course: Beverage, Drinks
Cuisine: Mexican, Spanish
Author: Sommer Collier

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3 comments on “Mexican Atole de Elote”

  1. 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!

  2. 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.

  3. I never knew that this existed, and now I don’t think I can exist without it! thank you for sharing