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.

Kate Ramos

Vegan Atole {Warm Cinnamon and Corn Drink}

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.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 6 servings

Course: Drink

Cuisine: Mexican

Calories: 87

Ingredients Method Nutrition Notes

Ingredients

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

Method

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.

Nutrition

Serving: 1gCalories: 87kcalCarbohydrates: 9gProtein: 6gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 13mgSodium: 91mgFiber: 1g

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.

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