Mexican Atole de Vainilla with Masa Harina
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on Feb 26, 2022, Updated Mar 25, 2025
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Warm, cozy, and comforting, my Mexican Atole de Vainilla is the simple, portable breakfast you didn’t know you needed. Made with just five ingredients — masa harina, milk, piloncillo, Mexican cinnamon, and vanilla — this creamy traditional drink tastes like traditional Mexican horchata and Cream of Wheat had a love child.
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I’ll never forget a trip to Puerto Vallarta when I first saw atole de vainilla simmering in a beautiful olla de barro (Mexican clay pot). That memory stuck with me, and to this day, a single sip of this vanilla atole instantly transports me back. My son once said, “Atole tastes like Mexico,” and I couldn’t have said it better myself.
Take yourself on a mini staycation with this thick, soul-warming beverage that’s perfect for chilly mornings or holiday celebrations.
What is Atole?
Atole (pronounced ah-TOE-lay) is a warm, traditional Mexican drink made from masa harina — the same corn flour used for making tamale dough and homemade corn tortillas. Its roots go back to ancient Mesoamerica, with the name “atole” stemming from the Nahuatl word atolli, meaning “diluted” or “watery.”
Originally made with just water, this drink has evolved over time. Now, many people prefer atole with milk for extra creaminess. It’s a popular drink served during fall and winter holidays like Día de Muertos, Las Posadas, and Christmas, often alongside authentic Mexican sweet tamales.
Think of it as a thin, drinkable porridge — hearty, satisfying, and delicious.
Why You’ll Love This Recipe
Only 5 ingredients — Simple, pantry-friendly, and budget-conscious.
Naturally gluten-free — Thanks to the masa harina, no wheat here!
Perfect for breakfast or dessert — Cozy enough for mornings, sweet enough for after dinner.
Comforting, nostalgic flavor — Like horchata meets Cream of Wheat.
Vegan-friendly option — Easily made with your favorite plant-based milk.
Ingredients & Substitutions
This easy atole de vainilla recipe calls for just a handful of pantry staples:
- Piloncillo – This unrefined cane sugar adds rich, molasses-like depth. Swap with dark brown sugar if needed.
- Masa Harina – The star ingredient! Use traditional white or yellow masa harina. You can also experiment with oat flour or rice flour.
- Whole Milk – Adds a rich, creamy texture. Sub with almond, oat, or soy milk for a dairy-free version.
- Vanilla Bean – Fresh vanilla bean makes this drink extra special. You can also use vanilla extract or vanilla paste. If you don’t have vanilla beans on hand, feel free to swap in 1-2 tablespoons of vanilla extract or vanilla paste.
- Mexican Cinnamon Stick – Simmered for flavor. Add a sprinkle of ground cinnamon on top when serving.
For exact measurements and step-by-step instructions, scroll to the printable recipe card below.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Add chocolate for champurrado, a rich and creamy chocolate atole.
- Use oats instead of masa harina for atole de avena.
- Use smoky mesquite flour or pinole for atole de pinole.
- Flavor it with fruits like coconut, pineapple, strawberry, or guava.
- Try amaranth, rice, or other grains instead of corn.
- Mix in nuts like pecans or hazelnuts for texture.
- Add spices like nutmeg, ginger, or cloves.
How to Make Mexican Atole de Vainilla
Step 1: Steep canela & melt piloncillo. In a large saucepan, bring the water to a boil with the cinnamon stick and piloncillo. Remove from the heat, cover, and let the cinnamon steep and the sugar dissolve for about 30 minutes.
Step 2: Whisk in masa harina. Remove the cinnamon stick and return the pot to low heat. Slowly add the masa harina, whisking constantly (or using a molinillo) until fully combined and smooth.
Step 3: Add milk and vanilla. Pour in the milk and add the vanilla bean along with its seeds (or use vanilla extract or paste). Stir to combine.
Step 4: Heat until just boiling. Turn the heat up to medium and cook the mixture until it just starts to boil.
Step 5: Simmer and stir. Reduce the heat to low and simmer the atole uncovered for about 20 minutes, whisking occasionally until it thickens.
Step 6: Serve warm. Ladle into mugs, sprinkle with ground cinnamon, and enjoy immediately.
Serving Suggestions
- Serve warm in mugs with a sprinkle of ground cinnamon on top.
- Pair with sweet tamales, pan dulce, or Mexican wedding cookies.
- Garnish with a cinnamon stick for a festive touch.
Mexican Atole de Vainilla Expert Tips & Tricks
Use a molinillo or whisk to keep the atole smooth and lump-free.
Steep longer for deeper flavor. Letting the cinnamon and piloncillo steep for the full 30 minutes (or even a little longer) intensifies the flavor.
Adjust thickness to your liking. If the atole is too thick, simply whisk in a bit more milk or water.
Sweeten to taste. Feel free to add extra piloncillo or a drizzle of agave syrup if you prefer it sweeter.
Make ahead when possible. The sweetened cinnamon tea (water, piloncillo, and cinnamon stick) can be made up to a week in advance and stored covered in the refrigerator to save time in the morning.
Storage Instructions
Store leftovers in a covered container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of milk or water to loosen the texture.
Frequently Asked Questions
Traditional Mexican atole is made with masa harina, water or milk, sweetener (like piloncillo), and flavorings such as cinnamon and vanilla.
Both are thick Mexican drinks made with masa harina, but champurrado includes chocolate, making it richer and more dessert-like. Atole de vainilla has a lighter, cinnamon-vanilla flavor.
Yes! Atole de vainilla made with masa harina is naturally gluten-free and provides fiber, calcium, and magnesium. Use low-fat or non-dairy milk to lighten it up even more.
Atole is best described as a warm, thick corn-based drink, similar in texture to Cream of Wheat or thin porridge, with comforting flavors of cinnamon and vanilla.
More Recipes You’ll Love
If you tried this Mexican Atole de Vainilla or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Atole de Vainilla
Ingredients
- 2 1/2 cups water
- 1 cinnamon stick
- 4 ounces piloncillo
- 1/2 cup masa harina
- 2 cups whole milk
- 1 vanilla Bean, split in half lengthwise and seeds scraped
- ground cinnamon, optional
Instructions
- In a large saucepan bring water to a boil with the cinnamon stick and piloncillo. Remove from the heat, cover, and let the cinnamon stick steep and sugar dissolve for about 30 minutes.
- Remove the cinnamon stick, return water to low heat, and slowly add the masa harina, whisking until combined. Add milk and vanilla bean with seeds.
- Heat over medium heat just until boiling.
- Reduce heat and simmer, uncovered, whisking occasionally, about 20 minutes.
- Sprinkle with cinnamon and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Originally published: October 2016.
When I was pregnant with my 3rd, I couldn’t keep food or water down for the 1st trimester. Eventually I was put on medication, but before that my dad heard how sick I was and told me about this drink that his mom used to make – atole. He thought it might stay down better than water and also give me a little nutrition. He didn’t have his mom’s recipe, but a google search led us here and he thought it sounded right. Miracle of miracles, I had everything in my cabinet to make it and it stayed down. 4 years later, I still love this comforting drink on cold mornings for breakfast. Thank you for this recipe that may have literally saved mine and my baby’s lives, and for the many recipes of yours that I have tried since.