Blue Corn Atole
6 servings
A cozy and traditional Mexican drink made with blue corn masa, piloncillo, and cinnamon. This quick version of atole comes together in about 20 minutes and has that warm, earthy flavor that makes cold mornings feel a little more comforting. Perfect for breakfast or merienda.
Ingredients
- ⅔ cup blue corn masa harina
- 4 oz piloncillo (or ½ cup brown sugar)
- 1 stick cinnamon
- 6 ½ cups water
Instructions
- Place blue corn masa harina into a bowl, add 2 cups of water and mix well until there are no lumps.
- Add the remaining water in a medium stockpot.
- Add piloncillo and cinnamon, then bring to a simmer.
- Cook mixing from time to time until piloncillo has dissolved and you can smell the cinnamon and chocolate fragrances.
- Slowly, add the blue corn mixture, while mixing with a spoon to prevent the mixture from forming lumps.
- Cook at medium-low heat for about 10 minutes or until the mixture thickens to the point where it coats the back of the spoon.
- Adjust with sugar or more piloncillo to taste and serve in mugs.
Notes
- Cook the mixture over low-medium heat to keep it from burning.
- Don’t leave the pot unattended and keep whisking to create a smoother texture and prevent it from burning.
- Want more flavor on this recipe? You can boil a piece of anis star for a delicious aroma and extra flavor.
- If you want a creamier version of thos blue corn atole, sub the water with whole milk of your favorite plant-based milk.
Nutrition Information
Serving: 1serving | Calories: 115kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 36mg | Fiber: 1g | Sugar: 16g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg