Ingredients
Atole
- 80 g unsweetened finely ground pinole about 1/2 cup; 100% toasted white or yellow corn, with no sugar, cacao or spices
- 2 cups water 480 mL, divided; plus 2–4 tbsp if needed to thin
- 2 cups whole milk 480 mL
- 50 g finely grated piloncillo about 1/4 cup packed
- 1 canela cinnamon stick about 3 inches long / 2 g
Equipment
- 1 Heavy 2-quart saucepan
- 1 Whisk and spoon
- 1 Heat-safe liquid measuring jug at least 2 cups capacity, for the slurry
- 1 Kitchen scale or measuring cups weighing the pinole is more reliable
- 1 Grater for the piloncillo
- 1 Food thermometer for reheating leftovers
Instructions
- In a heat-safe measuring jug, whisk the pinole with 1 cup (240 mL) of the cold water until no dry clumps remain. Set aside briefly.
- Put the milk, remaining 1 cup (240 mL) water, grated piloncillo and cinnamon stick in a heavy 2-quart saucepan. Warm over medium-low heat, stirring to dissolve the sugar, until small bubbles appear around the edges, about 4–5 minutes. Do not let the milk boil hard.
- Whisk the slurry again, since corn particles settle. Pour it slowly into the warm milk while whisking continuously. Bring back to a gentle simmer over medium-low heat.
- Cook at a gentle simmer for 10–12 minutes, stirring frequently and scraping the bottom and corners of the pan. The atole should lightly coat a spoon and still pour easily. Fine graininess is normal. If too thick, stir in 2–4 tablespoons of hot water; cook a little longer if too thin.
- Remove and discard the cinnamon stick. Stir, divide among four small mugs and let cool to a comfortable sipping temperature. Stir again before pouring later servings; the atole thickens as it stands.
Nutrition
Serving: 1small mug (one-quarter of recipe)Calories: 203kcalCarbohydrates: 33gProtein: 6gFat: 5gSaturated Fat: 2.5gCholesterol: 18mgSodium: 68mgFiber: 2gSugar: 17gCalcium: 146mg
Video
Notes
Choose the right pinole: Use finely ground 100% toasted white or yellow corn, without added sugar, cacao or spices. Weigh 80 g if possible; the half-cup volume is approximate. Blue-corn pinole makes a differently colored drink. Cornmeal, masa harina and flavored instant atole mixes are not direct substitutes.
Sweetness and texture: This is lightly thickened and pourable, with some natural fine graininess. Start with 25 g piloncillo if you prefer less sweetness; the nutrition below uses all 50 g. Add a little hot water if the drink thickens while standing.
Storage: Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for up to 3–4 days. Reheat only the portion needed to 165°F (74°C), stirring well; add water to loosen.
Nutrition: Approximate for one-quarter of the recipe with all the stated sugar, using representative plain pinole, whole-milk and piloncillo labels. The pinole calculation uses a plain blue-corn product as a proxy for white/yellow corn; your brand may differ. Cinnamon infusion is excluded. Contains milk.
Cost: Estimated $3.30 USD for all four servings, about $0.83 each, based on the portions of ingredients used. Prices vary; tax, shipping and energy are excluded.
Video: La Cocina de María Carreras demonstrates water- and milk-based atole de pinole in Spanish. Her milk version has a higher milk-to-water ratio and sweetener to taste. Follow this card’s measured quantities.
