Atole, which is pronounced “ah-toh-leh,” is a traditional Mexican beverage that is sweetened with piloncillo, cinnamon, and vanilla and thickened with cornmeal. Because it is rich and creamy enough to keep you warm on cold nights, it is frequently savored in cold weather. This drink was historically made with just water, but over time, the recipe was switched to include both milk and vanilla to make it even creamier.
There are different varieties of atole which are Champurrado (thick, hot chocolate atole), and Chilate (toasted corn, ginger and peppercorn atole).Atole is consumed as an energizing breakfast accompanied by tamales.
Ingredients
• Three 1/4 cups of milk ( it can be soy-based)
• 1 cone piloncillo (brown sugar cones)
• 1/3 cup of cornmeal
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon or 1 cinnamon stick
• Salt
Preparation
1. Add the piloncillo to 3 cups of milk that has been heated in a medium saucepan. To dissolve the sweetener, continue to cook and stir. Due to its low burning point, piloncillo should only be used with moderate to medium heat. Use low heat to avoid a quick boil and spillage.
2. To create a slurry, slightly warm the remaining 1/4 cup of milk and combine with the cornmeal. Stir thoroughly to prevent cornmeal clumps.
3. Add the vanilla, cinnamon, a pinch of salt, and the cornmeal slurry to the pot with the sweetened hot liquid. Stir for 1 minute.
4. Bring the mixture to a simmer and continue to cook, stirring frequently, for 20 to 25 minutes until thickened to the preferred consistency. Atole should be thick and creamy without lumps.
5. Remove cinnamon stick if using.
6. Pour into mugs or thick ceramic glasses. Enjoy!
Tips
– Piloncillo is unrefined cane sugar that is pressed into a cone shape. It is similar to brown sugar, with a deep molasses punch.
– Add vanilla off of the heat
– Serve warm
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