Atole Calories

To make atole, whisk masa harina or corn flour with cold liquid until smooth, then cook it with more liquid, stirring until thick. Add cinnamon, vanilla, or a sweetener to flavor it.

Atole has a mild corn flavor and a thick, comforting texture; it is often sweetened and flavored with cinnamon or vanilla. Its taste changes with additions such as fruit or chocolate.

Champurrado is a chocolate-flavored type of atole, usually made with corn masa and often cinnamon. Atole is the broader family of drinks and can be made without chocolate or with other flavors.

Atole originated in Mexico, where corn has long been a staple food. The drink remains part of Mexican home cooking and is sold at markets and enjoyed during celebrations.

Atole is often served hot with tamales, especially at breakfast or during celebrations in Mexico. Its thick texture and corn flavor also pair well with sweet breads and other pastries.

Yes, atole can be made with water instead of milk. The result is generally less creamy, while the corn masa still gives the drink its characteristic thickness; some recipes combine water and milk.

Yes, masa harina is a traditional way to thicken atole and gives it a distinctive corn flavor. Cornstarch can thicken a drink, too, but it does not provide the same masa-based taste.

Whisk the masa harina or corn flour with cold liquid before adding it to the pot, then stir continuously as the atole heats. Adding dry flour directly to hot liquid is more likely to create lumps.

Refrigerate leftover atole in a covered container and use it within a few days. It thickens as it cools, so reheat it gently on the stove while stirring, adding a splash of milk or water to loosen it.