Best Vanilla Atole Recipes

ATOLE DE VANILLA

Steps:

• In a medium sauce pan, heat the pilconcillo and water over low heat. Cook until the piloncillo has completely melted, stirring occasionally.
• Whisk the almond milk and masa harina into the melted piloncillo. Whisk until the masa is fully incorporated and there are no lumps. Add the cinnamon stick cook for 20 minutes, stirring often.
• Add the Mexican Vanilla. Turn off the heat.
• Serve immediately in mugs.

MEXICAN ATOLE

Steps:

• Add milk, piloncillo, and cinnamon stick to a medium saucepan or pot. Heat over low-medium heat until the piloncillo has completely dissolved. Stir frequently to make sure the milk and piloncillo don't stick to the bottom of the saucepan.
• Remove and discard the cinnamon stick, using a strainer if it has broken into pieces.
• In a small bowl, add warm water and masa harina. Whisk together until smooth.
• Add the masa harina mixture, vanilla extract, and salt to the saucepan. Whisk to combine.
• Bring to a simmer, reduce heat to low, and continue to cook, stirring frequently, for 25-30 minutes until thick, creamy, velvety, and smooth. The atole should be thick enough to coat the back of a spoon.
• Serve and garnish with a touch of ground cinnamon or a cinnamon stick.

ATOLE DE VAINILLA

Steps:

• In a saucepan over low heat, combine piloncillo and water and stir occasionally until piloncillo is completely melted.
• Whisk in milk, Maseca and vanilla bean until Maseca is dissolved and incorporated with the piloncillo mixture.
• Submerge a Mexican cinnamon stick. Reduce heat to a simmer and continue stirring frequently for 30-35 minutes.
• Remove from heat and pour through a fine mesh sieve and serve in mugs.

VANILLA ATOLE

Steps:

• Combine milk and cinnamon stick in a saucepan over medium heat. Bring to a boil, stirring constantly to prevent milk from burning on the bottom. Add sugar and stir for 2 minutes. Add vanilla extract and stir for another 2 minutes.
• Mix water and cornstarch in a small bowl until no lumps remain. Pour into the boiling milk and stir until thick, about 8 minutes.

MEXICAN-STYLE ATOLE

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.

MEXICAN ATOLE

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.

ATOLE DE ELOTE

Steps:

• Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add corn and cook uncovered until kernels are slightly softened, 8 to 10 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Remove kernels from the cob using a knife and transfer to a blender. Add 1 cup water, or 1/2 cup if blending in two batches, and blend until pureed. Strain mixture into a bowl using a fine sieve; discard the solids. Run liquid once more through a clean sieve.
• Stir in milk; transfer mixture to a medium nonstick skillet. Cook over medium heat until milk is heated through. Stir in sugar, vanilla extract, and salt; bring to a gentle simmer.
• Reduce heat to low and combine 1/4 cup of the hot liquid with cornstarch. Pour mixture into the skillet and stir constantly until atole begins to thicken to desired consistency, about 5 minutes. Immediately remove from heat. Pour into pudding bowls, soup bowls, or cups.