Ingredients
Atole
- 60 g plain unsweetened pinole finely ground toasted corn; about 1/2 cup, depending on grind
- 1 cup water 240 ml, cool; plus more as needed
- 3 cups whole milk 720 ml
- 40 g light brown sugar about 3 packed tablespoons
- 1 cinnamon stick about 3 inches
Equipment
- 2-quart heavy saucepan
- Whisk
- Heatproof measuring jug
Instructions
Warm and thicken
- Whisk the pinole and cool water in a jug until there are no dry pockets. Break up any lumps with the whisk.
- Put the milk and cinnamon stick in a heavy saucepan over medium-low heat. Warm until steaming, about 5 minutes, stirring and scraping the bottom; do not let it boil over.
- Whisk the slurry again, then slowly pour it into the warm milk while whisking. Add the brown sugar and stir until dissolved.
- Cook at a very gentle simmer for 8–10 minutes, stirring frequently across the bottom and corners, until lightly thickened with a pourable consistency. The grind affects thickening; add hot water a tablespoon at a time if needed.
- Remove the cinnamon stick. Stir and divide among four heatproof mugs. Let cool to a comfortable drinking temperature before sipping.
Nutrition
Calories: 204kcalCarbohydrates: 30.1gProtein: 7gFat: 6.5gSaturated Fat: 3.5gCholesterol: 18mgSodium: 87mgPotassium: 298mgFiber: 1.1gSugar: 19gCalcium: 216mgIron: 0.6mg
Notes
Use plain unsweetened pinole, not an instant flavored mix. Nutrition is estimated per quarter batch using USDA FoodData Central whole milk and brown sugar data, with whole-grain yellow cornmeal as a proxy for plain pinole; roasting and brand differences can change the result. Cinnamon infusion is excluded. Contains milk. Refrigerate promptly in small covered containers within 2 hours, use within 3–4 days and reheat to 165°F, stirring and thinning with water as needed.