Atole de Pinole Recipe

authentic atole de pinole in a vintage Mexican talavera cup with a hand painted yellow quail.

5 (2 ratings)

Atole de Pinole Recipe

Atole de Pinole is a traditional Mexican drink made with roasted ground corn (pinole or mesquite flour), warm spices, and sweetened milk. Creamy, comforting, and naturally gluten-free, it’s perfect for chilly mornings or cozy evenings. This nourishing beverage comes together with just a few simple ingredients and fills your kitchen with the scent of canela and vanilla.

Prep Time5

Cook Time40

Total Time45

Course: Desserts, Drinks

Cuisine: Mexican

Servings:

Author: Yvette Marquez

Ingredients

2 cups water
1 cinnamon stick
1/2 cup pinole (or mesquite flour as a substitute)
3 cups milk (almond milk works well)
1/2 teaspoon vanilla extract
1/4 cup ground piloncillo (or brown sugar)

Instructions

In a saucepan, combine the water and cinnamon stick. Let it steep for 30 minutes over low heat to infuse the flavor.
2 cups water, 1 cinnamon stick
Remove and discard the cinnamon stick. Turn off the heat and stir in the mesquite flour (or pinole). Stir until completely dissolved. Set aside.
1/2 cup pinole
Add the milk, vanilla extract, and piloncillo (or brown sugar) to the pan. Heat over medium until the milk starts to boil.
3 cups milk, 1/2 teaspoon vanilla extract, 1/4 cup ground piloncillo
Lower the heat to medium-low and simmer for about 10 minutes, stirring often to prevent sticking or burning. Watch closely to prevent it from overflowing.
Turn off the heat and serve warm. The atole will thicken as it sits, and consistency may vary depending on the type of milk used.

Notes

Store leftover atole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of water or milk to loosen it up if needed.

Nutrition