Catholic Recipe: Atole (Hot Corn and Masa Beverage)


  • 6 cups of whole milk
  • 1 piloncillo (sugar) cone
  • 1 cup masa harina
  • 2 cinnamon sticks
  • 1 chocolate disk (Ibarra chocolate) (optional)
  • 2 tsp. vanilla extract


Serves: 6

Yield: 6 servings

Prep Time: N/A

Difficulty: N/A

Cost: N/A

For Ages:n/a

Origin: United States California Missions; Mexico


Food Categories (1)


Often Made With (1)


Feasts (1)

Also Called: atol; 'atol de elote'


Mix the milk, masa, vanilla and cinnamon sticks on low heat in a pot.

Stir continuously, waiting for masa to become translucent. Shave up your piloncillo cone, starting at bottom in small slices.

Add your sugar shavings to the mixture and stir in until they are dissolved.

After dissolved, the atole is complete. If it seems too thick, stir in some more milk until it reaches your preferred consistency.

For a sweeter treat, make it champurrado by shaving up the chocolate disk and stirring it into the mixture.

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