Best Atole Recipes

MEXICAN ATOLE

Steps:

• Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
• Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
• Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.

MEXICAN HOT CHOCOLATE ATOLE CHAMPURRADO

Steps:

• Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
• Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
• Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.

CHAMPURRADO (CHOCOLATE ATOLE)

Steps:

• Heat the milk and chocolate in a saucepan, stirring to dissolve the chocolate.
• When chocolate is completely dissolved, remove from the heat and set aside to keep warm.
• Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent.
• Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes.
• Remove the cinnamon stick and serve the champurrado hot in cups or mugs.

ATOLE DE ELOTE

Steps:

• Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add corn and cook uncovered until kernels are slightly softened, 8 to 10 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Remove kernels from the cob using a knife and transfer to a blender. Add 1 cup water, or 1/2 cup if blending in two batches, and blend until pureed. Strain mixture into a bowl using a fine sieve; discard the solids. Run liquid once more through a clean sieve.
• Stir in milk; transfer mixture to a medium nonstick skillet. Cook over medium heat until milk is heated through. Stir in sugar, vanilla extract, and salt; bring to a gentle simmer.
• Reduce heat to low and combine 1/4 cup of the hot liquid with cornstarch. Pour mixture into the skillet and stir constantly until atole begins to thicken to desired consistency, about 5 minutes. Immediately remove from heat. Pour into pudding bowls, soup bowls, or cups.

MEXICAN-STYLE ATOLE

Steps:

• In a medium saucepan, combine 2 cups water with the piloncillo, cinnamon and salt. Bring to a boil over high heat, stirring occasionally until the piloncillo is fully dissolved.
• While the mixture comes to a boil, whisk together the milk and masa harina in a large measuring cup.
• Once the water is boiling, reduce heat to medium. Add the milk mixture gradually, whisking continually to ensure the masa doesn't clump or sink to the bottom. Cook the atole, whisking constantly, until it is thick enough to evenly coat the back of a wooden spoon, about 5 minutes.
• Remove from heat and discard cinnamon stick. Serve while hot, and dust with ground cinnamon as a garnish, if desired.

BLUE CORN ATOLE

Steps:

• 1. In a large saucepan, whisk milk into the masa flour little by little until completely mixed and free of lumps. Heat over meadium heat, stirring constantly, until it just begins to thicken. Add cinnamon and sugar. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy. Serve hot in mugs.

ATOLE DE PIñA

Steps:

• Whisk together flour and 2 cups water in a 3-quart heavy saucepan.
• Purée pineapple with sugar and remaining 3 cups water in a blender until smooth and pour through a sieve into flour mixture. Stir mixtures together with a wooden spoon and simmer, stirring constantly, 15 minutes.
• Atole keeps 1 day, cooled completely before being covered and chilled. Reheat before serving.

CHOCOLATE ATOLE

Steps:

• Whisk water and masa harina together in a saucepan over medium heat. Cook, stirring constantly, until mixture comes to a boil. Add milk and cinnamon. Continue stirring until thick and bubbly. Add evaporated milk, chocolate, brown sugar, and vanilla extract. Cook and stir until chocolate and sugar are just melted, about 2 minutes. Remove from heat and pour into mugs. Serve hot.

CHAMPURRADO, OR CHOCOLATE ATOLE

Steps:

• In a mixing bowl combine the masa or masa harina with 1 cup of the water-milk mixture, stirring until smooth.
• In a medium saucepan combine the masa mixture, the remaining 4 cups water, and the salt.
• Bring to boil over medium heat, stirring constantly.
• Reduce the heat to low and simmer, stirring occasionally, until the mixture is thickened to the consistency of thin cooked cereal, 15 to 20 minutes.
• Add the chocolate and continue to stir until melted and thoroughly combined.
• Optional: Remove from the heat and beat with a whisk, egg beater, handheld electric mixer, or a traditional wooden molinillo.
• Continue to whick until a thick froth forms on top.
• Pour into cups and spoon some foam on top.

RICE ATOLE (MEXICAN RICE PUDDING/ARROZ CON LECHE)

Steps:

• In a large saucepan or pot, combine water, rice and cinnamon sticks and bring to a boil. Reduce heat to simmer, cover pot and heat for 10 minutes or until water is absorbed.
• Add the warmed milk, cover and continue to cook over low heat for another 15-20 minutes stirring after 8-10 minutes. (The mixture will thicken as the rice absorbs the milk).
• Add the sugar and vanilla and continue to simmer (uncovered) for 3-5 minutes to dissolve sugar completely (It will thicken even more as it cools).
• Place into a large serving dish or individual custard cups. Place cinnamon stick on top and sprinkle with ground cinnamon for garnish if desired. Serve warm or cold, for dessert, snack, or breakfast.

ATOLE PINON HOTCAKES

Steps:

• In a large bowl, mix all dry ingredients together. In a separate bowl, mix eggs and oil. Add milk and dry ingredients to egg and oil mixture. Mix until batter is smooth, but still lumpy, being careful not to over mix. Cook on a hot griddle. Prior to flipping the hotcake, spread pine nuts evenly throughout. Serve with hot maple syrup and whipped butter.

SWEET MILK AND CORN DRINK: ATOLE

Steps:

• Add corn, milk, sugar, brown sugar, cinnamon, and salt to a blender and puree until smooth. Heat in saucepan until warm. Serve in mugs with cinnamon sticks.

VANILLA ATOLE

Steps:

• Combine milk and cinnamon stick in a saucepan over medium heat. Bring to a boil, stirring constantly to prevent milk from burning on the bottom. Add sugar and stir for 2 minutes. Add vanilla extract and stir for another 2 minutes.
• Mix water and cornstarch in a small bowl until no lumps remain. Pour into the boiling milk and stir until thick, about 8 minutes.

EASY MEXICAN ATOLE (CHAMPURRADO)

Steps:

• 1. In a pot add milk, masa harina, cinnamon,chocolate, piloncillo and salt. Mix until well combined cook at medium until sugar and chocolate are all dissolved. Keep stirring with a whisk continuously while it comes to a boil about 10 minutes. After it comes to a boil let it simmer for about 3 minutes or until it thickens a little. Remove form heat and add vanilla extract and stir. Enjoy with some cookies or some coffe cake or sweet mexican bread.

ATOLE PINOLE

Steps:

• 1) Poner a calentar 2 tazas de leche con las rajitas de canela, dejar que hierva por unos cuantos minutos a que se infusione. 2) Mientras tanto, diluir el pinole en los 2/3 de taza de leche restante. 3) Una vez que la leche con canela haya hervido por un rato, agregar el pinole diluido y mezclar vigorosamente con un globo. 4) Endulzar con la leche condensada y dejar que alcance de nuevo el hervor y hierva por un par de minutos. 5) Sirva inmediatamente si prefiere una consistencia líquida, o si lo prefiere mas espeso, deje reposar por unos 20-40 min. y luego caliente de nuevo antes de servir.

CHAMPURRADO, MEXICAN CHOCOLATE ATOLE

Steps:

• Place the water in a large pot and add the cinnamon stick. Bring to a boil. Meanwhile, place the masa in a bowl and add the water. Let sit for a few minutes and then blend with a fork or wire whisk until well blended. I sometimes have a hard time dissolving the masa and use my fingers to make sure that there are no lumps remaining. Once the water comes to a full boil, add the dissolved masa and immediately begin stirring with a wire whisk. Keep on stirring often until it comes to a boil again. Cook over low heat for about 8-10 minutes and then add the chocolate tablets, which have previously been broken into pieces. Dissolve the chocolate and bring to a boil. Then add the sugar cones and stir to dissolve. Once this is done, cook for another 5 minutes and remove the cinnamon stick. Serve with tamales or any sweet bread, such as cinnamon rolls.

RICE ATOLE, HOT RICE DRINK

Steps:

• Place the water in a large pot, bring to a boil. Add the rice and the cinnamon stick, mix well. Bring to a boil again and cook until the rice is translucent but not cooked through. Add the milk and bring to a boil again. When the rice is very soft, add the sugar and stir to dissolve. When it boils again add the cornstarch previously dissolved in the 1/4 cup water. Cook stirring often until it thickens.

CHOCOLATE ATOLE DRINK

Steps:

• In a large saucepan, whisk the water or milk into the masa flour little by little until completely mixed and free of lumps. Heat over meadium heat, stirring constantly, until it just begins to thicken. Add piloncillo and cinnamon stick or ground cinnamon. Scrape seeds from vanila bean into pan or add vanilla extract. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy. Remove cinnamon stick. Serve hot in mugs. Variations: Champurrado (chocolate atole): This is what's usually served at the Christmas posadas. After removing from the heat, stir in one tablet Mexican chocolate (approx. 3 oz.), choppe

MEXICAN ATOLE

Steps:

• Place the water and the masa into the jar of a blender and blend until smooth.
• Transfer to a medium sized saucepan.
• Add vanilla extract and cinnamon into the saucepan.
• Stir the mixture until it begins to thicken.
• Add the piloncillo or (or sugar, molasses combination) and continue to stir vigorously until the sugar is dissolved.
• Remove the mixture from the heat.
• At this point you could add pureed fruit such as strawberries or pineapple.
• Stir the fruit into the mixture and return it to the stove and heat over medium heat until the mixture is warmed.
• Serve hot, in mugs.

ATOLE DE ZARZAMORAS (BLACKBERRY ATOLE)

Steps:

• In a saucepot over high heat, bring the water to a boil with the piloncillo and sugar until they are dissolved. Add the masa and whisk so it dissolves and doesn't form any lumps. Let thicken.
• Purée the blackberries in a food processor, add to the mixture, and cook for a couple of minutes; do not boil too long or the drink will lose color and that fresh blackberry flavor. Enjoy it while it's warm. If you have any left over it will thicken quite a bit; you can store it in the refrigerator and simply add a bit of water to the mixture when you reheat it.