Best Atole Pinole Recipes

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MEXICAN ATOLE



Mexican Atole image

Atole is a popular Mexican hot beverage, thickened with masa and flavored with cinnamon and brown sugar. Try this soothing beverage after dinner or in the afternoon with some cookies. You can be creative and add some pureed fruit if you wish!

Provided by Lizzie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 15m

Yield 5

Number Of Ingredients 5

½ cup masa (corn flour)
5 cups water
1 tablespoon ground cinnamon
5 tablespoons piloncillo, brown sugar cones
1 tablespoon vanilla extract

Steps:

  • Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
  • Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
  • Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.

Nutrition Facts : Calories 67.5 calories, Carbohydrate 14.1 g, Fat 0.4 g, Fiber 2.3 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 8 mg, Sugar 4.4 g

MEXICAN-STYLE ATOLE



Mexican-Style Atole image

Atole, a hot, corn-based drink popular in Central America, provides warmth and comfort when the chilly weather hits. This Mexican-style version, from Veronica Ruiz, a home cook who grew up in Mexico City and immigrated to the United States in the 1990s, is made with milk, cinnamon, piloncillo (pure cane sugar) and masa harina, a finely ground corn flour also used to make tamales and tortillas. You can find strawberry, coconut, chocolate and many other flavor variations of atole, but this one is rich and satisfying, and allows the corn flavor to shine.

Provided by Kiera Wright-Ruiz

Categories     non-alcoholic drinks

Time 15m

Yield 4 cups

Number Of Ingredients 6

4 ounces piloncillo (pure cane sugar) or 1/2 cup packed dark brown sugar
1 (4-inch) cinnamon stick (preferably Ceylon)
Pinch of kosher salt
2 cups whole milk
1/2 cup masa harina (preferably Maseca brand)
Ground cinnamon for dusting (optional)

Steps:

  • In a medium saucepan, combine 2 cups water with the piloncillo, cinnamon and salt. Bring to a boil over high heat, stirring occasionally until the piloncillo is fully dissolved.
  • While the mixture comes to a boil, whisk together the milk and masa harina in a large measuring cup.
  • Once the water is boiling, reduce heat to medium. Add the milk mixture gradually, whisking continually to ensure the masa doesn't clump or sink to the bottom. Cook the atole, whisking constantly, until it is thick enough to evenly coat the back of a wooden spoon, about 5 minutes.
  • Remove from heat and discard cinnamon stick. Serve while hot, and dust with ground cinnamon as a garnish, if desired.

ATOLE DE PIñA



Atole de Piña image

Categories     Non-Alcoholic     Fruit     Vegetarian     Kid-Friendly     Tropical Fruit     Pineapple     Winter     Vegan     Gourmet     Drink     Small Plates

Yield Makes about 1 1/2 quarts. Serves 6 to 8

Number Of Ingredients 4

1/2 cup masa harina (tortilla flour)
5 cups water
1 1/2 cups chopped fresh pineapple
2/3 cup sugar

Steps:

  • Whisk together flour and 2 cups water in a 3-quart heavy saucepan.
  • Purée pineapple with sugar and remaining 3 cups water in a blender until smooth and pour through a sieve into flour mixture. Stir mixtures together with a wooden spoon and simmer, stirring constantly, 15 minutes.
  • Atole keeps 1 day, cooled completely before being covered and chilled. Reheat before serving.

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