This atole recipe I’m sharing today is basically champurrado without the chocolate. But I promise it is every bit as delicious!
I’ve been on a champurrado kick for the last few weeks but now I’ve moved on to atole. It is a simple yet incredibly delicious, warming and filling drink that I’m positive you will love.
Like champurrado, atole is great eaten with breakfast to warm you up. It is also commonly eaten with tamales during the holidays.
I like to drink it in the evenings as a dessert when I can finally relax and actually savor it.
What’s so yummy about atole de vainilla is that the flavors of the masa harina and vanilla can really come through without the chocolate getting in the way.
If you’re like me and your favorite flavor of ice cream is vanilla then you will probably like this recipe better than champurrado.
I use Molina Mexican Vanilla Blend instead of using a vanilla bean and it still turns out amazing! If you haven’t had this I highly suggest you make it, I know you will love it.
This would also be a big hit at a gathering. But make sure you double the recipe if you’re feeding a large group.
If you don’t finish it all you can always heat it up the next day. In fact I make this almost every night and I always save a mug full of it so my husband can drink it at work.
Atole de Vainilla
Atole de vainilla is a delicious hot Mexican beverage similar to champurrado.
- 1/2 cups Maseca the one for tortillas
- 2 cups water
- 3 cups milk
- 1 stick of cinnamon
- 3/4 cup of brown sugar
- 1 tbsp of vanilla
Add the maseca to a pot and slowly stir in the water until there are no lumps.
Turn heat to medium high and stir in the milk.
Add the cinnamon and sugar. Stir for about 3-5 minutes.
Reduce heat to low and simmer for about 5 more minutes. stirring often.
Add the vanilla and stir. Remove from heat.