Atole de Guayaba

Make this delicious atole de guayaba and enjoy a fruity, hot drink any day of the week. Creamy, sweet, and with a delicious floral aroma, this guava atole is perfect to serve with your favorite tamales recipe.

Close-up on atole de guayaba.

What is atole?

Atole is a Mexican thick drink made with masa (nixtamalized corn dough), milk or water, fruits, nuts, and other ingredients. This drink dates from pre-Hispanic times when it was traditionally used by different indigenous tribes for healing or simply nutritional purposes.

In modern days, atole is widely consumed in Mexico and because of its delicious taste and various nutritional benefits, its popularity has increased worldwide.

What is guayaba?

Guayaba, also known as guava, is a tropical fruit that grows worldwide, this delicious fruit can be eaten raw or cooked and is used to make from sweet drinks and desserts to savory recipes like sauces and stews.

Guayabas have a round pear-like shape and the color varies depending on the type and the ripeness, from green to yellow on the outside, to cream or pink on the inside.

Fresh guavas, aka guayabas piled in a clay bowl.

Guavas are rich in vitamin C, antioxidants, potassium, and fiber, making them perfect to include in your diet and to try the different recipes you can prepare with this amazing fruit.

How To Make Atole de Guayaba

Place 1 cup of water in a bowl, add masa harina or masa dough and stir until combined. Set the mixture aside.

Mixing masa harina with milk in a bowl.

Cut guayabas into quarters and place them in a medium saucepan with the sugar, cinnamon, and 1 1/2 cup of water, then mix to dissolve the sugar.

Guavas (guayabas), cinnamon, sugar, and water in a pot.

Bring the water to a simmer and cook until the fruit is tender and falling apart (about 15 minutes).

Cooked guayabas with cinnamon and sugar in a pot.

Allow to slightly cool down, and then transfer everything to a blender (including the cooking water). Blend until smooth (about 2 minutes at high speed).

Guayabas mixture blended.

Place a five sieve over a medium pot and strain the guayaba’s mixture discarding the seeds. Pour all the milk into the pot and mix well to combine.

Set the heat to medium and bring the mixture to a simmer. Stir in the masa harina mixture while mixing vigorously with a spoon to prevent atole from forming lumps.

Set the heat to medium-low and cook for about 15 minutes or until the atole thickens to the point it coats the back of a spoon.

Atole de guayaba cooking in a pot.

Adjust sweet to taste if needed, turn off the heat and serve guava atole right away or store for later.

How To Serve

You can serve atole de guayaba with pan dulce or better yet, with tamales because let me tell you that those two together are like a PB&J sandwich, you can’t go wrong with it. So, here are our favorite tamales recipes to enjoy this drink:

Atole de guayaba served in a clay mug with pastries and fresh guavas on the side.

Store And Reheat

Atole de guayaba will get thicker as it cools down, so once is completely cold, transfer it to an airtight container and store it in the fridge for up to 4 days. I don’t recommend freezing it as it will create some ice crystals making it too watery once defrosted.

To reheat it, place it in a saucepan over medium-low heat, stirring from time to time until fully heated up.

Watch How To Make It

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Atole de Guayaba Recipe.

Atole de Guayaba

author Maricruz
This creamy, sweet, and fruity guava atole is the perfect breakfast during the cold season.
prep 10 minutes
cook 25 minutes
total 35 minutes
serving 6

Ingredients 

  • 1 lb fresh guavas (cut into quarters)
  • 4 cups milk
  • 4 Tbsp masa harina (or ¼ cup masa dough)
  • 1 stick cinnamon
  • ½ cup brown sugar
  • 2 ½ cups water (divided)
  • 1 pinch baking soda

Instructions
 

  • In a medium bowl pour 1 cup of water and add masa harina or masa dough.
  • Stir well until combined. Set aside.
  • Place guayabas in a medium saucepan with the sugar, cinnamon, and 1 ½ cup of water.
  • Bring the water to a simmer and cook until the fruit is tender and falling apart.
  • Allow to slightly cool down, then transfer everything to a blender.
  • Blend until smooth.
  • Strain the guayaba’s mixture into a pot.
  • Add the milk and bring to a gentle simmer.
  • Stir in the masa harina mixture while mixing with a spoon to prevent atole from forming lumps.
  • Set the heat to medium-low and cook for about 15 minutes or until the atole thickens to the point it coats the back of a spoon.
  • Adjust sweet to taste, turn off the heat and serve hot in mugs.
Nutrition Information
Calories: 272kcal | Carbohydrates: 48g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 81mg | Potassium: 732mg | Fiber: 7g | Sugar: 36g | Vitamin A: 987IU | Vitamin C: 259mg | Calcium: 236mg | Iron: 1mg
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FAQs

Is guava atole gluten-free?

Yes! Because it was made using masa harina which is 100% gluten-free.

Can I make it with corn starch?

Yes! Just sub the masa harina with 4 tablespoons of corn starch (also known as Maizena) and mix with cold water before adding to the hot mixture.

Can I make it vegan?

Sure. Replace whole milk with your favorite plant-based milk. Atole de guayaba will be less creamy but will taste amazing anyway.

What’s The Difference Between a Guava and a Guayava

None. They both refer to the same fruit.

Can I use canned guavas?

Yes. In many countries is impossible to find fresh guava fruit, so if you find canned is fine to use them as a substitute. Just make sure if they are canned with sugar, add less sweet than the recipe calls for.

Where can I find Mexican guayabas?

Fresh guayabas can be found at local farmer’s markets if you live in a tropical country that produces this fruit. In other countries, you can find it in any Latin market (even though they are a bit pricy).

Can I drink it cold?

Yes! You can enjoy this atole de guayaba cold from the fridge, is actually pretty good, especially during the summer season.

More Atole Recipes

If you enjoyed this guava atole recipe, you might want to try those below too:

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Recipe Rating




One Comment

  1. 5 stars
    My grandma used to make atole de guayaba when I was a kid, and this just brought so many memories to me /cry
    btw, I am from Calvillo :) I’m sure you know where it is!