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