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Nothing beats a warm cup of creamy, thick vanilla Atole when it’s cold outside. This traditional Mexican hot beverage is a staple in many homes. We are blessed that we live in a city where vendors in street carts are selling cups of Atole on street corners. 

Below is a simple, traditional recipe for Vanilla Atole. The beauty of Atole, beyond being thickened with corn masa, is that you can flavor it with anything you like – pineapple, strawberry, guava, you name it. They’re all fantastically delicious. 


3-4 ounces piloncillo

¼ cup water

3 cups milk (you can substitute with almond or oat milk)

½ cup corn meal (we like the Maseca brand)

1 Mexican vanilla bean, cut in half and both pieces split lengthwise

1 Mexican cinnamon stick


  1. In a medium saucepan over low heat, combine piloncillo and water and stir occasionally until the piloncillo cones are completely melted.
  2. Whisk in milk, Maseca and vanilla bean until Maseca is dissolved and incorporated with the piloncillo mixture.
  3. Submerge a Mexican cinnamon stick. Reduce heat to a simmer and continue stirring frequently for 30-35 minutes.
  4. Remove from heat and pour through a mesh sieve and serve .
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