Mexican Atole

Atole is a corn based drink that comes in many different flavors both savory and sweet. A corn based drink might seem strange if this is your first time being introduced to it, but it’s a perfect comforting warm beverage, and historically another way to eat an an inexpensive or an abundant food…a peasant drink. It begs to be enjoyed in a heavy ceramic mug, with a spoon, a book or a friend, and a cozy place to sit and relax.

A drink to be shared while making tamales:

When making a labor intensive food, such as tamales, a little of the freshly ground corn can be used to make atole for everyone who is working!

Today, we wanted to make Mexican chocolate Atole.

Mexican Atole

Prep Time: 10 mins
Cook Time: 15 mins
Yields: 3-4 full mugs


  • 1/2 cup - masa flour (Maseca is our favorite brand)
  • 3 cups - Water
  • 1 cup - Milk
  • 3 tablespoons - brown sugar (dark is better!)
  • 3 1/2 -4 ounces - dark baker's unsweetened chocolate chopped into smaller pieces
  • 1 - cinnamon stick or 1/4 teaspoon ground cinnamon
  • generous pinch of salt


  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, chocolate, cinnamon and salt. 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

For the last step, an immersion blender can also be used to create froth!


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2 Replies to "Mexican Atole"

  • comment-avatar
    Elizabeth R. December 13, 2016 (11:18 pm)

    Most Mexican homes will use a chocolate tablet made with cacao paste, sugar, and cinnamon. The most known brands are “la abulita”, “Ibarra” and “popular”
    On the other hand I would like to do your recipe with the brown sugar as in central Mexico we don’t have brown sugar but azucar mascabado and piloncillo which is a molasses based.
    Thank you for the recipe.

    • comment-avatar
      chicapost December 14, 2016 (10:31 pm)

      Thank you for your comment! We LOVE “la abulita” hot chocolate as well, Atole is a little different as it’s a corn-based drink! Piloncillo is more authentic to use for Atole as well. We mention piloncillo in our (non-chocolate) Atole recipe… I will be sure to mention it in this recipe! Thanks again for the comment, we appreciate it!

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