Print

Vegan Atole {Warm Cinnamon and Corn Drink}

A mug of atole with a cinnamon stick sticking in the mug sitting on a wood table with a small plate of oranges behind it.

How to make Atole at home! This warm Mexican drink combines cinnamon, piloncillo, and masa harina for a creamy warming cup of comfort. Use plant-based milk for a vegan alternative. Great for breakfast, a snack, or lovely way to wind down at the end of the day. 

Ingredients

Scale

4 cups plant-based milk (like almond, coconut, or soy)

4 cups water

5 (1/2-ounce) cones piloncillo or a packed 1/2 cup of dark brown sugar

3 sticks canela or cassia cinnamon sticks or 1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/2 cup masa harina

Instructions

Simmer milk mixture. Combine milk, water, piloncillo, canela, and salt in a large saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer and whisk to dissolve piloncillo. 

Add masa harina. Slowly add masa harina while whisking constantly with a wire whisk. Continue whisking until mixture is smooth and has thickened slightly, about 2-3 minutes. 

Enjoy! Ladle into mugs and enjoy. 

Notes

If atole is lumpy or you’d like to get rid of the canela pieces, you can strain the mixture through a fine mesh strainer before drinking. 

Keywords: atole