Atole de Elote Recipe
A warm mug of atole de elote takes me right back home—creamy corn, milk, and cinnamon coming together in the most comforting, nostalgic way.
If you’ve never tried it, think of atole as Mexico’s version of hot cocoa—with corn at its heart. It’s creamy, lightly sweet, and milky, with a smooth, velvety, slightly thick texture that is warm and comforting.
Its flavors start with fresh corn, blended with milk and strained for a smooth, creamy base. This mixture joins water infused with canela—Mexico’s cinnamon—along with milk powder, vanilla, sugar, and a pinch of salt to perfectly balance the flavors.
Origin of Atole
Atole, from the Nahuatl word ātōlli meaning “corn drink,” was originally made with corn masa mixed with water. In pre-Hispanic Mexico, it served as a nourishing daily staple and played an important role in ceremonies, since corn was considered sacred.
Over time, milk, cinnamon (canela), sugar, and vanilla were added, creating the creamy, comforting version we enjoy today. Traditionally, atole is served during festivals, family gatherings, and holidays.
Although many people associate atole with winter or cold weather, my story is different. I grew up in a Mexican town where the temperature often reached the 90s. Still, we loved our atoles—capital L loved! It didn’t matter how warm it was outside; this drink always found a place at our table.
Ingredients
- Canela (Ceylon Cinnamon) – Adds warm, sweet, and slightly spicy notes.
- Corn – The star ingredient; provides natural sweetness, body, and the characteristic corn flavor.
- Whole Milk – Adds richness, creaminess, and smooth texture while mellowing the sweetness of the corn.
- Evaporated Milk – Enhances creaminess and depth of flavor; adds a subtle caramel-like undertone.
- Milk Powder – Boosts the milk flavor and gives body to the drink without adding extra liquid.
- Salt – Balances the sweetness and enhances the natural flavors of the corn and spices.
- Vanilla Extract – Adds warmth and aromatic sweetness.
- Cornstarch – Thickens the atole, giving it that smooth, velvety texture.
- Sugar – Sweetens the drink; can be adjusted to taste.
How to Make Atole de Elote
Infuse the Water
In a large pot, combine the water and cinnamon stick. Bring to a gentle simmer over medium heat. Let it cook until the water is infused with cinnamon, about 5 minutes. Turn off the heat and keep the pot on the stove.
Prepare the Corn Mixture
Cut the kernels from 6 ears of corn. Transfer the kernels from 4 ears (about 1 lb 2 oz) to a blender. Set aside the kernels from the remaining 2 ears (about 1 ½ cups) for later use.
Add 2 cups of whole milk to the blender— enough to cover the kernels—and blend until completely smooth. Strain the mixture through a fine-mesh strainer into a bowl and set aside.
Make the Milk Base
Rinse the blender. Add 2 cups whole milk, evaporated milk, milk powder, cornstarch, vanilla extract, and salt. Blend until smooth and fully combined.
Combine and Cook
Turn the heat back on to medium and bring the cinnamon-infused water to a gentle simmer. Stir in the sugar until fully dissolved.
Add the strained corn mixture and the reserved 1 ½ cups of whole kernels. Slowly pour the blended milk mixture into the pot, stirring constantly with a spatula.
Once the mixture begins to release steam or reaches a gentle simmer, reduce the heat to medium-low. Continue cooking, stirring constantly to prevent scorching. Do not let it boil.
Cook for 10–15 minutes, until the atole thickens slightly, looks glossy, the cornstarch flavor has cooked off, and the corn kernels are tender. Taste and adjust sugar if needed, then remove from the heat.
Serve
Remove the cinnamon stick. Ladle the atole into mugs and garnish with a sprinkle of ground cinnamon. The atole will continue to thicken slightly as it cools.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making Atole de Elote.
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Tips
- I like to use a clay pot, but any large pot works. Keep in mind that different materials conduct heat differently.
- Once the milk is on the heat, do not let it boil. Stir constantly to prevent scorching.
- A gentle simmer can be tricky to spot while stirring; once you see steam, lower the heat to maintain temperature.
- Add sugar to taste. Start with half the suggested amount, then adjust toward the end.
- For a thicker atole, add more cornstarch. Dissolve it first in a small amount of milk to create a smooth slurry, then slowly stir it into the hot mixture to prevent lumps.
- Atole will continue to thicken as it cools, so plan for a slightly looser consistency while it’s hot.
- When serving, garnish with a dusting of ground cinnamon for a beautiful presentation.
Substitutions
- If you don’t have canela, Saigon or Cassia cinnamon works as a substitute.
- Feel free to use a sugar alternative that measures like sugar.
Explore More Cozy Drinks
If you love this atole as much as I do, you’ll probably enjoy trying these other recipes:
Serving Suggestions
Growing up, atoles were mainly paired with tamales or served alongside flour tortillas—roll a bite of tortilla, take a sip of atole, and enjoy the perfect combination.
It also pairs wonderfully with dishes like ground beef empanadas, gorditas, or Mexican sopes.
Storing
Refrigerator: Let the atole cool, then store it in an airtight container. It will keep for up to 3–4 days.
Freezing is not recommended because the corn and milk mixture can separate.
Atole de Elote Recipe
Ingredients
- 2 cups water
- 1 stick cinnamon, (canela)
- 6 ears of corn
- 4 cups whole milk, divided
- 12 oz evaporated milk
- ½ cup milk powder
- 1/4 tsp kosher salt
- 2 tsp vanilla extract
- 3 tbsp cornstarch
- ½ cup sugar, or to taste
Additional
- Ground cinnamon, for garnish
Instructions
Infuse the Water
- In a large pot, combine the water and cinnamon stick. Bring to a gentle simmer over medium heat. Let it cook until the water is infused with cinnamon, about 5 minutes. Turn off the heat and keep the pot on the stove.
Prepare the Corn Mixture
- Cut the kernels from 6 ears of corn. Transfer the kernels from 4 ears (about 1 lb 2 oz) to a blender. Set aside the kernels from the remaining 2 ears (about 1 ½ cups) for later use.
- Add 2 cups of whole milk to the blender— enough to cover the kernels—and blend until completely smooth. Strain the mixture through a fine-mesh strainer into a bowl and set aside.
Make the Milk Base
- Rinse the blender. Add 2 cups whole milk, evaporated milk, milk powder, cornstarch, vanilla extract, and salt. Blend until smooth and fully combined.
Combine and Cook
- Turn the heat back on to medium and bring the cinnamon-infused water to a gentle simmer. Stir in the sugar until fully dissolved.
- Add the strained corn mixture and the reserved 1 ½ cups of whole kernels. Slowly pour the blended milk mixture into the pot, stirring constantly with a spatula.
- Once the mixture begins to release steam or reaches a gentle simmer, reduce the heat to medium-low. Continue cooking, stirring constantly to prevent scorching. Do not let it boil.
- Cook for 10–15 minutes, until the atole thickens slightly, looks glossy, the cornstarch flavor has cooked off, and the corn kernels are tender. Taste and adjust sugar if needed, then remove from the heat.
Serve
- Remove the cinnamon stick. Ladle the atole into mugs and garnish with a sprinkle of ground cinnamon. The atole will continue to thicken slightly as it cools.
Notes
- Once the milk is on the heat, do not let it boil. Stir constantly to prevent scorching.
- A gentle simmer can be tricky to spot while stirring; once you see steam, lower the heat to maintain temperature.
- Add sugar to taste. Start with half the suggested amount, then adjust toward the end.
- For a thicker atole, add more cornstarch. Dissolve it first in a small amount of milk to create a smooth slurry, then slowly stir it into the hot mixture to prevent lumps.
- Atole will continue to thicken as it cools, so plan for a slightly looser consistency while it’s hot.
Nutrition
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