Atole de Piña

servings

Warm up with this Pineapple Atole. A creamy, fruity Mexican drink made with fresh pineapple, milk, cinnamon, and a touch of sweetness. Easy to make, beginner-friendly, and perfect for cold mornings or cozy afternoons.

prep 15

cook 20

total 35

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Ingredients

▢ 2 ¼ cup fresh pineapple chunks
▢ ⅓ cup sugar (or more, depending on taste)
▢ 4 cups whole milk
▢ 1 stick cinnamon
▢ 4 Tablespoons cornstarch
▢ 3 cups water (divided 1 & 2 cups)
▢ ¼ teaspoon baking soda

Instructions

Mix the cornstarch with 1 cup of water in a small bowl or cup and set aside.
In a pot, add 2 cups of water, the cinnamon stick, sugar, and pineapple chunks.
Cook over medium heat until the pineapple is soft but not mushy (the pieces should still hold their shape).
In a separate pot, heat the milk over medium-low until it starts to gently simmer (don’t let it boil).
Once the pineapple is ready, let it cool slightly and remove the cinnamon stick.
Transfer the pineapple and the remaining cooking liquid to a blender. Blend until very smooth.
Pour the blended pineapple mixture back into the same pot you used for cooking the fruit.
Add the baking soda and stir to combine. Slowly pour in the warm milk while stirring constantly.
Place the pot back over medium heat. Keep stirring and let it come back to a gentle simmer.
Slowly pour in the cornstarch mixture while stirring. Continue cooking (without letting it boil) until it thickens and can coat the back of a spoon.
Turn off the heat and serve hot in mugs.

Notes

Use ripe pineapple for the best flavor. Or canned pineapple for convenience.
Heat milk gently to avoid curdling.
A pinch of baking soda keeps the atole silky.
Blend the pineapple until smooth for a creamy texture.
If it’s too thick, add a splash of milk or water; too thin, simmer a bit longer.
Taste and adjust sweetness to your liking.
Serve hot for the best comfort and flavor.

Nutrition Information