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Atole de Pinole Recipe

Emily Parker
Atole de pinole with milk and cinnamon
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A warm, lightly creamy toasted-corn drink with a little milk, cinnamon and brown sugar. This four-serving version uses plain, unsweetened pinole.
Estimated Recipe CostEstimated USD $2.00 for the whole recipe; about $0.50 per small mug (4 servings). Shipping and optional accompaniments excluded; local prices vary.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 small mugs
Course: Drinks
Cuisine: Mexican
Calories: 116
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Atole
  • 60 g plain unsweetened toasted-corn pinole about 1/2 cup; weigh for consistency; not masa harina or a sweetened blend
  • 3 cups water 720 ml, divided
  • 1 cup whole milk 240 ml
  • 25 g dark brown sugar about 2 tablespoons
  • 1 cinnamon stick about 3 inches long
  • 0.125 tsp fine salt

Equipment

  • 2-quart saucepan
  • Small mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle

Instructions
 

Make the atole
  1. In a small bowl, whisk the pinole with 1 cup of the cool water until evenly combined into a smooth slurry.
  2. In a 2-quart saucepan, combine the remaining 2 cups water, milk, brown sugar, cinnamon stick and salt. Heat over medium heat until gently simmering, stirring to dissolve the sugar. Keep at a gentle simmer for 5 minutes.
  3. Whisk the pinole slurry again because the corn may settle. Pour it gradually into the saucepan while whisking. Reduce the heat to low and simmer gently for 8–10 minutes, stirring frequently and scraping the bottom with a wooden spoon, until lightly thickened and still pourable. Do not let the milk boil over or scorch.
  4. Remove and discard the cinnamon stick. Stir, then ladle into 4 small mugs. Let cool to a comfortable sipping temperature before drinking. The atole thickens as it stands; stir in a small splash of water if needed.

Nutrition

Calories: 116kcalCarbohydrates: 21gProtein: 3gFat: 3gFiber: 1g

Video

Notes

Use plain toasted-corn pinole for the listed amounts. Sweetened or spiced blends need different sugar or seasoning decisions. Nutrition is an estimate per one-fourth of the pot using generic corn, whole-milk and sugar values; the cinnamon stick is removed. Product composition and evaporation vary.
Video credit: La Cocina de DIMIJ, Atole de pinole con leche, originally uploaded February 5, 2018. The demonstration is in Spanish; use this card’s measurements for this four-mug version.
Refrigerate leftovers promptly within 2 hours (1 hour above 90°F), use within 3–4 days and reheat to 165°F while stirring. Loosen gradually with water if it has thickened in storage.

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