Mexican Atole de Vainilla with Masa Harina

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.

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 tamal 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Originally made with just water, this drink has evolved over time.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 recipe for 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.

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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 raisin tamales, your favorite pan dulces, or Mexican wedding cookies.
• Garnish with a cinnamon stick for a festive touch.

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

More Recipes You’ll Love

Champurrado (Thick Mexican Chocolate Drink)

Atole de Avena (Oatmeal Drink)

Sweet Raisin Tamales (Tamales Dulces)

Mexican Hot Chocolate

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!