Mayan Atole is a warm winter drink with a long history. It’s a simple beverage, and is really best made with Yucateccan ingredients, such as Mexican cinnamon, and piloncillo! If you can’t find these items at your local store, we have listed some alternatives that we used, and it turned out delicious! 🙂

We love making Atole when we make tamales. We use some of the masa we are using to make the tamales for the Atole. When I was a kid, making tamales with my mom, she would use some of the freshly ground corn (rather than bought masa), to make Atole for everyone helping with the tamales.


Prep Time: 5 mins
Cook Time: 10 mins
Yields: enough for 3-4 mugs


  • 1/2 cup - masa flour (Maseca is our favorite brand)
  • 3 cups - Water
  • 1 cup - Milk
  • 1/4 cup - brown sugar (dark is better!) (this amount can be modified for taste)
  • 3 - cinnamon sticks or 1-2 teaspoon ground cinnamon
  • 1/2 teaspoon - vanilla (optional)


  1. In a medium sauce pan on medium heat, toast the masa flour (this can also be done on the comal)
  2. Slowly pour in all the water, whisking constantly
  3. Bring to a simmer and add the milk (slowly), the brown sugar, cinnamon and vanilla. Whisk constantly.
  4. Simmer and constantly whisk for 5 minutes or until you reach your desired consistency. Generally, Atole is thick, but still easy to drink.
  5. Whisk the surface to create a froth and ladle into mugs. Serve immediately.

Pro Tips

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