Atole de galleta is one of the easiest atoles you can ever make! This traditional Mexican beverage features a thick, creamy texture and a sweet, rich flavor from the galletas Maria cookies.
Atole de galleta is a classic Mexican drink made from galletas Maria cookies, milk, piloncillo, vanilla, and cinnamon. It is served as a hot beverage, usually in the morning, during la merienda (afternoon snack), or on cold nights.
Galletas Maria is a popular Mexican cookie that’s round, sweet, and crunchy. It is sweet but not overly sugary, making it an ideal base for many recipes.
These cookies give atole de galleta an unmistakable creamy flavor and thick texture that makes it so delicious, especially when eaten with tamales.
Atole is a type of Mexican beverage with a thick consistency that usually includes masa harina or cornstarch.
Sometimes, other ingredients are used to help to thicken the drink, such as rice, oats, or like in this case, cookies.
Ingredients
- Maria biscuits: Known in Mexico as galletas Marias, there are many brands with that similar type of cookies. If you can’t find any Maria cookies, use vanilla crackers as a substitute.
- Milk: You’ll need whole milk for this recipe to get the best consistency. But feel free to use low-fat, skim, or even plant milk like almond and oat milk.
- Piloncillo: I used ground piloncillo which is easier to find at many Latin American grocery stores and on Amazon. If you can’t find piloncillo where you live, the best substitutes are molasses and Jaggery because both have a similar taste. You can also use brown sugar or any type of sweetener you want.
- Vanilla: For that signature sweet flavor and fragrant aroma you don’t want to miss.
- Cinnamon: Use cinnamon sticks as much as possible, but you can also opt for cinnamon powder.
How To Make Atole de Galleta
Place 2 cups of whole milk and the cookies in a blender. You can also crush a bit the cookies with your hands so it will be easier to blend.
Blend at high speed for 1 minute. Set aside the mixture until needed.
Place the remaining milk, cinnamon stick, vanilla, and piloncillo in a stock pot over medium heat.
Bring to a simmer and cook for about 5 minutes or until cinnamon has released its flavor and aroma.
Pour the cookie mixture into the pot with flavored milk and bring everything to a gentle simmer.
Cook for up to 10 minutes while stirring constantly, until the drink thicks enough to lightly coat the back of a spoon.
Adjust sweet to taste by adding more piloncillo or sugar. Turn off the heat and serve hot in mugs.
Recipe Notes
- Use whole milk instead of skim milk to get the perfect thick consistency.
- Keep your eyes on the pot! The cookies atole mixture thickens quickly, so you’ll want to stir it often as it’s cooking.
- For an even richer and creamier taste, add some evaporated milk.
- Piloncillo is also sold as cones with a hard texture, don’t worry, just add it to the pot with milk and stir until dissolves.
Serve With
- Pair with soft and smoky tamales de rajas stuffed with roasted poblano peppers.
- Stay traditional with these moist tamales oaxaqueños filled with shredded chicken and mole sauce.
- If you prefer both beefy and spicy, try my Instant Pot tamales with a side of chili beef.
- A sweet treat for a sweet drink. Fluffy and buttery gorditas de nata are the way to go!
Store & Reheat
Atole de galleta is best enjoyed hot and fresh from the stove, but you can store any leftovers in a glass airtight container for up to 3 days in the refrigerator. Make sure it’s completely cooled before storing.
To reheat, pour leftovers into a pot, add a splash of milk or water, and bring to a simmer over low heat while stirring occasionally until heated enough. You can also heat in the microwave at high for 30-second intervals.
More Atole Recipes
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Video
Atole de Galleta
Ingredients
- 1-7 oz Maria cookies package
- 5 cups whole milk
- â…“ cup ground piloncillo (or muscovado sugar)
- ½ tsp vanilla extract
- 1 small cinnamon stick
Instructions
- Place 2 cups of milk and the cookies in a blender and blend at high speed for 1 minute. Set aside.
- Place the remaining milk, cinnamon stick, vanilla, and piloncillo in a stock pot over medium heat.
- Bring to a simmer and cook for about 5 minutes or until cinnamon has released its flavor and aroma.
- Pour the cookies mixture into the pot with flavored milk and bring everything to a gentle simmer.
- Cook for up to 10 minutes while stirring constantly, until the drink thicks enough to lightly coat the back of a spoon.
- Adjust sweet to taste by adding more piloncillo or sugar.
- Turn off the heat and serve hot in mugs.
Notes
- This atole lasts up to 3 days in the fridge. For reheating, place in a saucepan and add a splash of milk, reheating while stirring constantly.
- For an even richer and creamier taste, add some evaporated milk.
it’s so delicious it came out so thick and creamy and sweet i love it! very easy to make too!
Loved the recipe, the drink is warm, silky, and slightly sweet. Is also very fulfilling because of the cookies blended. I definitely will recommend and give a 5 stars!