Keep warm and cozy with a thick and creamy mug of Mexican Atole! This traditional drink is perfect to enjoy during the winter and around the holidays.

Let’s get started!

- milk - piloncillo - cinnamon stick - masa harina - water - vanilla extract - salt

Ingredients Needed

Replace the milk with the creamiest dairy-free plant milk, like almond, pea, or oat milk.

*Quick Tip!*

In a saucepan over low-medium heat add milk, piloncillo, and cinnamon stick until the piloncillo melts. Stir frequently. 


Remove and discard the cinnamon stick, using a strainer if it has broken into pieces. In a small bowl, add warm water and masa harina. Whisk together until smooth.


Add the masa harina mixture, vanilla extract, and salt to the saucepan. Bring to a simmer, reduce heat to low, and continue to cook for 25 minutes, stirring frequently. 


The atole should be thick enough to coat the back of a spoon. Serve and garnish with a touch of ground cinnamon or a cinnamon stick.


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Isabel Orozco-Moore