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Mexican Atole


Atole (pronounced ah-TOH-leh) is a traditional Mexican warm beverage made from masa harina, the type of corn flour that is traditionally used to make corn tortillas. It is a popular breakfast dish that dates back to the time of the Aztecs and Mayans. It is traditionally drunk at celebrations of Dia de los Muertos, or the Day of the Dead, a celebration that happens on November 1 and 2 to celebrate and remember those who have passed away.
Servings 4 people


  • ½ cup masa harina not cornmeal
  • 3 cup water
  • 1 cup milk 2% or whole
  • 1/4 cup grated piloncillo or brown sugar more if desired
  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract


  1.  In a medium saucepan combine masa harina, water, milk, piloncillo (or brown sugar), and cinnamon. Whisk the mixture to combine. Bring it to a simmer over medium high heat, whisking often. Reduce the heat to medium and simmer the mixture for 5-10 minutes, whisking often, until your desired consistency is reached. Remove the atole from the heat and whisk in the vanilla. Serve hot or warm with a pinch of cinnamon to garnish.

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