Want to a welcoming and nourishing drink to warm up from the inside? This Pinole Atole It is a traditional Mexican drink made with only a handful of ingredients, perfect for cold mornings or relaxing evenings. Cremous, slightly spicy and navigated naturally, it is a nice way to enjoy ancient flavors with modern simplicity.
What is Atle de Pinole?
Atol is a hot and welcoming Mexican drink made with flour, milk or water, sweetener and rod (cinnamon) based on Masa. When it is made with Pinole – rounded and ground corn flour – adds a deep and earthy flavor that looks like a hug in a cup.
Pinolo is not mass flour! Masa Harina, like Maseca, is only pure corn used for things like Tortillas and Tamales. Pinolo is different: it is made of roast corn and sometimes mixed with spices or sugar. Curiosity: the word Pinolo Comes from the word náhuatl PinollWhich means “flour from corn”.
Usually you can find a mix of Pinolo or Atle in the local Latin market or even order them online if necessary.
Because you will love this recipe
Of course gluten-free and dairy – Perfect for many dietary needs.
Traditional – A beautiful mixture of ancient Mesoamerican ingredients.
Fast to do – Just steep, stir and cook over low heat.
Comforting and abundant – Ideal as a breakfast or evening drink.
This welcoming Mexican drink is made with simple and nutritious ingredients. Here’s what goes there:
- Stick Water & Canela (Mexican cinnamon) – The base for the hot flavor of hot cinnamon in the drink.
- Pinolo – A traditional ingredient based on roasted ground corn. You can replace Mesquite flour For a slightly more smoky and earthy flavor.
- Milk – Use your favorite milk. Almond milk or other non -dairy options work well if you are maintaining it without dairy.
- Vanilla extract – adds depth and heat to integrate cinnamon.
- Piloncillo or brown sugar – or sweetener works here; Both add a wealth similar to caramel.
The complete list of ingredients, quantities and instructions is available in the press recipe sheet below.
Optional variations
This recipe has not been tested with all these replacements or variations. If you replace or add any ingredients, let us know how it ended up in the comments below!
- Add a pinch of cloves of earth or nutmeg for extra spices.
- Use oat milk or coconut milk for a different aromatic profile.
- Mix a teaspoon of coconut powder for a chocolate touch.
How to do atto de pinole
Step 1: steep cinnamon tea. In a saucepan, add the water and the cinnamon stick. Cook over low heat for 30 minutes to instill the flavor.
Step 2: Dissolve the flour. Discard the cinnamon stick and turn off the heat. Mix the pinolo (or Mesquite flour) until it is completely dissolved. Set aside.
Step 3: Combine and heat. Add milk, vanilla and pyloncillo or brown sugar in the pan. Heat the vehicle until it starts to boil.
Step 4: Subbolve. Lower the medium-low heat and continue to cook for 10 minutes, stirring often to avoid sticking.
Step 5: finish and have fun. Turn off the heat and serve hot. The atole will thicken slightly while finding.
Serve and Topping suggestions
ATOLE DE PINOLE Tips and tricks for experts
Whisk constantly while heating themselves to avoid lumps.
Filter the drink If you prefer a more fluid plot.
In advance and heat gently on the stove with a splash of milk.
Storage instructions
Keep the remaining atol with a hermetic container in the refrigerator for a maximum of 3 days. Gently be on the hob, adding a little water or milk to loosen it if necessary.
Frequent questions
ATOLE is a traditional Mexican hot drink typically made with Masa Harina, water or milk and sweeteners. The variations include Atole de Vainilla and Champurrado, both made with Masa corn, flavored with vanilla, the other with chocolate. Other types use different thickeners, such as Atole de Ovena made with oat or attole de chocolate, which can be thickened with masa or corn starch. The pineole, a roasted and ground corn flour often mixed with spices and sugar, is used in this recipe to create Atol de Pinole, a comforting drink with a toasted and slightly sweet flavor.
Pinolo is generally made of roast and ground corn, sometimes mixed with sugar, cinnamon or coconut powder.
Atle de wheat is made with kernel of whole corn, removing in water with spices and thickened with Masa or corn flour.
Traditional Atele is made with Masa Harina or corn flour, milk or water, sweetener as piloncillo and flavored with cinnamon and vanilla.
More recipes
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