Oaxacan Atole Blanco
4 servings
Atole blanco is a beloved Mexican breakfast drink that celebrates the flavor of nixtamalized corn in its purest form. It’s thick, soothing, and perfect for customizing with sugar, piloncillo, or honey.
Ingredients
- ½ cup masa harina (read notes)
- 5 cups water
- piloncillo (as needed)
Instructions
- In a medium bowl, mix ½ cup masa harina with 1 cup of water until smooth and free of lumps.
- Warm 3 cups of water in a pot over medium heat until gently steaming, then slowly pour in the masa mixture, stirring as you go.
- Keep stirring constantly for 8–10 minutes, until the atole thickens into a smooth, creamy consistency. Don’t rush it, this is when it transforms into that comforting, cozy drink.
- Pour into cups and grate a little piloncillo on top. The heat will melt it slowly, adding a lovely caramel flavor.
- Top Tip: You can also sweeten your atole the way you like: sugar, brown sugar (azúcar morena), agave syrup, or honey.
- Serve hot, enjoy with tamales or on its own, and sip slowly!
Notes
- If you’re lucky enough to have fresh masa, go for it! You’ll only need about half a cup (packed) to thicken 4-5 cups of water. Start by dissolving the masa in a little water first, just enough to make a smooth, pourable paste before adding it to the pot.
- Whisk the masa well at the beginning so the atole stays silky.
- Keep stirring while it cooks or it may stick to the bottom.
- Adjust thickness by adding more water if you prefer it lighter.
Nutrition Information
Serving: 1serving w/o sweet | Calories: 52kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 16mg | Potassium: 37mg | Fiber: 1g | Vitamin A: 30IU | Calcium: 28mg | Iron: 1mg