Atole de Café (Coffee Atole)
There’s something about cold weather that calls for both coffee and atole—one to wake you up, the other to wrap you in comfort.
This atole de café brings them together in a warm, gently sweet drink meant to be sipped slowly.
The recipe comes together in a large pot, starting with a caramel base. Sugar is cooked until deep amber, then carefully deglazed with a cinnamon-infused milk mixture.
From there, coffee is added along with a touch of chocolate powder, salt, and vanilla. Finally, cornstarch is whisked in to gently thicken the drink, creating a smooth, velvety consistency.
What Is Atole?
When I think of atole, I think of the universal comfort of hot cocoa. In Mexico, that comfort comes in the form of atole—a traditional drink rooted in pre-Hispanic culture, known for its rich texture, warm flavors, and deep connection to celebration and everyday life.
With endless flavors and colors, atole is especially popular during the holidays, yet enjoyed year-round whenever warmth is needed.
How This Atole de Café Came to Be
This recipe came together as I thought about a coffee ice cream recipe I’ve held onto for years—one I’ve shared with colleagues who instantly fall in love with its flavor.
The caramel base that makes my coffee ice cream so special became the starting point for this atole de café. The result is a warm, creamy drink that feels familiar yet indulgent, and one you’ll come back to again and again.
Ingredients
- Sugar – Melted into caramel, it forms the flavorful base of the atole, adding depth and gentle sweetness.
- Whole milk – Adds richness and creaminess, balancing the bold coffee flavor.
- Evaporated milk – Intensifies the creamy texture and gives the drink a fuller, more comforting body.
- Water – Helps control thickness and keeps the atole smooth and drinkable.
- Cinnamon stick – Infuses warm, aromatic spice.
- Instant coffee – Provides concentrated coffee flavor without adding excess liquid.
- Cocoa powder – Adds subtle chocolate notes that deepen the overall flavor without overpowering the coffee.
- Salt – Enhances sweetness and brings all the flavors into balance.
- Cornstarch – Gently thickens the atole, creating a smooth, velvety consistency.
- Vanilla extract – Rounds out the flavors with soft warmth and aroma.
How to make Atole de Café
This section walks you through the process with photos. For detailed measurements, scroll down to the recipe card.
Slurry
In a medium bowl, combine the milk and cornstarch. Whisk until completely smooth and fully dissolved. Set aside.
Milk Mixture
In a medium saucepan, add 2 cups of water and cinnamon stick. Bring to a boil over medium-high heat, then reduce the heat to medium-low and gently simmer for 5–10 minutes, until the water is well infused with cinnamon.
Turn off the heat and stir in the 4 cups of whole milk and evaporated milk. The mixture should be warm but not boiling. If needed, gently reheat over low heat, making sure it does not come to a boil.
Make the Caramel Base
(Scroll down to the caramel tips section for more helpful guidance.)
In a large, deep pot, evenly combine the sugar and 1 tablespoon of water to create a wet sugar mixture. Cook over medium heat, allowing the sugar to dissolve completely and begin to caramelize.
Stirring isn’t usually necessary at this stage, but if needed, gently swirl the pot or lightly stir to help the sugar melt evenly.
Continue cooking until the caramel reaches a deep amber color. If sugar crystals form along the sides of the pot, use a pastry brush dipped in water to gently wash them down to prevent crystallization.
Once the caramel reaches the correct color, turn off the heat. Carefully and slowly deglaze the caramel by ladling in the warm milk mixture in a thin, steady stream while whisking constantly with a long whisk. The caramel will bubble and expand vigorously, so stand back slightly and keep your hands protected.
When the bubbling and foam subside, add the remaining milk mixture more quickly. Once there is no longer active bubbling, pour in the rest of the milk mixture all at once and whisk until completely smooth.
Make the Atole
Add the coffee, cocoa powder, and salt, then whisk in the prepared slurry. From this point on, stir continuously to keep the mixture smooth.
Bring the mixture to a gentle simmer and maintain it, stirring constantly, for 5–10 minutes, or until slightly thickened and the raw cornstarch flavor has cooked out.
I like to switch to a spatula for stirring, then finish with a whisk at the end if I want to lightly foam the mixture for a more appealing finish.
Taste and adjust sweetness as needed. I typically add about 3 additional tablespoons of sugar, but adjust to your preference.
Once the flavor is balanced, stir in the vanilla. Serve warm in a mug and enjoy as is, or top with whipped cream, chocolate sauce, or a dusting of cocoa powder if desired.
Short Tutorial
Watch my short tutorial for step-by-step visuals on how to make this atole de café.
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COMING SOON…
Alternative Sweetener
Sugar can be replaced with a meltable sweetener labeled as a 1:1 substitute. I typically use Swerve for this recipe.
Expect more smoke with alternatives- If using a sugar substitute, some release more smoke than traditional sugar. Work in a well-ventilated space and keep a close eye on the caramel.
Coffee Option
You can also use a double shot of espresso instead of instant coffee. If you do, you may need to slightly increase the cornstarch to maintain the drink’s creamy consistency.
Tips for a Successful Caramel
- Use a large, deep pot- Caramel expands rapidly when liquid is added. A pot with tall sides helps prevent overflow and gives you better control as the mixture bubbles and then settles.
- Warm the liquids first- Don’t skip warming the cinnamon-infused liquid with the milk. Adding cold liquid to hot caramel can cause it to seize and harden instantly.
- Brush down sugar crystals- Keep a small bowl of water and a pastry brush nearby to gently wash down any sugar crystals forming on the sides of the pot, helping prevent crystallization.
- Watch the color carefully- Let the sugar reach a deep amber color before deglazing. This stage develops the richest flavor—too light and it tastes flat, too dark and it can turn bitter.
- Use a tall, long whisk- Avoid short whisks, as the mixture expands quickly. A long whisk gives you better reach and keeps your hands safely away from the bubbling caramel.
- Add the liquid slowly- Pour the warm milk mixture in gradually while whisking. The caramel will bubble aggressively at first, then smooth out as the liquid incorporates.
- Do not touch the caramel- Caramel is extremely hot and can cause serious burns. Avoid splashing, and never test it with your fingers.
- Expect more smoke with alternatives- If using a sugar substitute, some release more smoke than traditional sugar. Work in a well-ventilated space and keep a close eye on the caramel.
- Stay present and patient- Caramel moves quickly once it begins to color. Avoid walking away—steady heat and attention make all the difference.
Why You’ll Love This Recipe
- Made for coffee lovers
- Rich, cozy flavor from a caramel base
- Rooted in traditional atole, with a modern twist
- Perfect for cold mornings and evenings
- Easy to customize and make your own
Serving Suggestions
Atole is thick, luscious, and lightly sweet, making it just as enjoyable on its own. It also pairs beautifully with pan dulce, adding to the comfort and tradition of the moment.
For something heartier, serve it alongside empanadas, tamales, or even after a bowl of pozole to end the meal on a cozy note. A good tamal duo never fails—and this atole fits right in.
Storing and Reheating
Refrigerator: Store leftover atole in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop or in the microwave, whisking well to restore its smooth texture. Add a splash of milk as needed to loosen.
More Mexican Warm Drinks:
More Mexican Recipes:
FAQs: Answered
Is this atole very sweet?
No. It’s gently sweet, with the caramel adding depth rather than overpowering sweetness. The sweetness can also be adjusted to taste at the end of the recipe.
Can I use brewed coffee instead of instant coffee?
Yes. Brewed coffee or espresso can be used, but you may need to slightly increase the cornstarch to maintain the right consistency.
How thick should atole de café be?
It should be pourable yet creamy—thick enough to feel comforting without feeling heavy.
Atole de Café (Coffee Atole)
Ingredients
Slurry
- 1 cup whole milk
- 5 tbsp cornstarch
Caramel
- 1/2 cup sugar
- 1 tbsp water
Milk & More
- 2 cups water
- 1 Mexican cinnamon, canela
- 4 cups whole milk
- 12 oz evaporated milk
- 2 tbsp instant coffee
- 1 tsp cocoa powder
- 1/8 tsp kosher salt
- 1 tsp vanilla extract
Add-Ons
- Whipped cream
- Chocolate sauce
- Cocoa powder
Instructions
Slurry
- In a medium bowl, combine the milk and cornstarch. Whisk until completely smooth and fully dissolved. Set aside.
Milk Mixture
- In a medium saucepan, add the 2 cups of water and cinnamon stick. Bring to a boil over medium-high heat, then reduce the heat to medium-low and gently simmer for 5–10 minutes, until the water is well infused with cinnamon.
- Turn off the heat and stir in the 4 cups of whole milk and evaporated milk. The mixture should be warm but not boiling. If needed, gently reheat over low heat, making sure it does not come to a boil.
Make the Caramel Base
- (For more helpful caramel tips, see the notes section below.)
- In a large, deep pot, evenly combine the sugar and 1 tablespoon of water to create a wet sugar mixture. Cook over medium heat, allowing the sugar to dissolve completely and begin to caramelize.
- Stirring isn’t usually necessary at this stage, but if needed, gently swirl the pot or lightly stir to help the sugar melt evenly.
- Continue cooking until the caramel reaches a deep amber color. If sugar crystals form along the sides of the pot, use a pastry brush dipped in water to gently wash them down to prevent crystallization.
- Once the caramel reaches the correct color, turn off the heat. Carefully and slowly deglaze the caramel by ladling in the warm milk mixture in a thin, steady stream while whisking constantly with a long whisk. The caramel will bubble and expand vigorously, so stand back slightly and keep your hands protected.
- When the bubbling and foam subside, add the remaining milk mixture more quickly. Once there is no longer active bubbling, pour in the rest of the milk mixture all at once and whisk until completely smooth.
Make the Atole
- Add the coffee, cocoa powder, and salt, then whisk in the prepared slurry. From this point on, stir continuously to keep the mixture smooth.
- Bring the mixture to a gentle simmer and maintain it, stirring constantly, for 5–10 minutes, or until slightly thickened and the raw cornstarch flavor has cooked out.
- I like to switch to a spatula for stirring, then finish with a whisk at the end if I want to lightly foam the mixture for a more appealing finish.
- Taste and adjust sweetness as needed. I typically add about 3 additional tablespoons of sugar, but adjust to your preference.
- Once the flavor is balanced, stir in the vanilla. Serve warm in a mug and enjoy as is, or top with whipped cream, chocolate sauce, or a dusting of cocoa powder if desired.
Notes
- Use a large, deep pot- Caramel expands rapidly when liquid is added. A pot with tall sides helps prevent overflow and gives you better control as the mixture bubbles and then settles.
- Warm the liquids first- Don’t skip warming the cinnamon-infused liquid with the milk. Adding cold liquid to hot caramel can cause it to seize and harden instantly.
- Brush down sugar crystals- Keep a small bowl of water and a pastry brush nearby to gently wash down any sugar crystals forming on the sides of the pot, helping prevent crystallization.
- Watch the color carefully- Let the sugar reach a deep amber color before deglazing. This stage develops the richest flavor—too light and it tastes flat, too dark and it can turn bitter.
- Use a tall, long whisk- Avoid short whisks, as the mixture expands quickly. A long whisk gives you better reach and keeps your hands safely away from the bubbling caramel.
- Add the liquid slowly- Pour the warm milk mixture in gradually while whisking. The caramel will bubble aggressively at first, then smooth out as the liquid incorporates.
- Do not touch the caramel- Caramel is extremely hot and can cause serious burns. Avoid splashing, and never test it with your fingers.
- Expect more smoke with alternatives- If using a sugar substitute, some release more smoke than traditional sugar. Work in a well-ventilated space and keep a close eye on the caramel.
- Stay present and patient- Caramel moves quickly once it begins to color. Avoid walking away—steady heat and attention make all the difference.
Nutrition
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