Almond Atole (Atole Almendrado)

I never liked atole as a child, probably because we would have those artificially flavored packets of Maizena atole. This almond atole is something completely different. Almond milk, ground almonds, cinnamon. piloncillo, and masa harina combine to make this a warm, comforting, and sweet beverage.

Atole is a drink from pre-hispanic times that can be sweet or savory depending on the region in Mexico where you are. It was drank by the indigenous people of Mexico for breakfast or sometimes as a meal in itself. It was also used for medicinal and ceremonial purposes. Traditionally, it is made by dissolving ground dried corn in milk or water, and adding fruits or different flavorings to it. It is available all year, but is especially popular in the winter months.

Currently, atole is also made with cornstarch, rice flour, oat flour, or barley. Its consistency ranges from thin and milky, to very thick.  It is drank on special occasions like the Day of the Dead, Christmas, baptism, first communions, weddings, and feast days. Tamales and atole is classic pairing and one you should definitely try.

While doing research on atole I happened to find that almond atole is a favorite of my home state, Coahuila. I had never tried it before, so I decided to give it a try. I was pleasantly surprised at how delicious it was, and nothing like the packaged version of atole that you can find at Mexican grocery stores. Like always, I made way too much of it, and saved what we didn’t drink in the fridge. The next day I served it to the kids for breakfast, almost like a porridge, and they ate it all up.

The Recipe: Almond Atole (Atole Almendrado)

I have used masa harina or maseca for this recipe. but if you have access to fresh masa I would recommend you use that instead. You can buy fresh masa at some tortillerias or Mexican groceries. Also make sure the cinnamon stick is a true ceylon cinnamon (also known as Mexican cinnamon). You can use whatever sweetener you like, I used piloncillo, but brown sugar would also work well. I haven’t made this recipe too sweet, so feel free to sweeten it up. ¡Enjoy!

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4.17 from 12 votes

Almond Atole (Atole Almendrado)

This almond atole combines almond milk, ground almonds, cinnamon. piloncillo, and masa harina to make a warm, comforting, and sweet beverage

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Total Time18 minutes mins

Course: Drinks

Cuisine: Mexican

Diet: Vegan

Servings: 4 servings

Calories: 202kcal

Author: Dora R.

Ingredients

• ▢ ⅔ cup Raw Almonds
• ▢ ¼ cup Masa harina, (nixtamalized corn flour)
• ▢ ½ cup Water
• ▢ 4 cups Almond milk, unsweetened
• ▢ 1 stick Ceylon cinnamon
• ▢ 2 – 3 oz. Piloncillo, (a little less than 1/2 a cone)
• ▢ 1 tsp. Ground cinnamon

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Instructions

• Add almonds to the blender and process until the almonds turn into a powder.
• In a small bowl, dissolve the masa harina in 1/2 cup of water. Heat almond milk in a medium sauce pot over medium-low heat, add piloncillo and cinnamonstick and bring to a simmer.
• When the piloncillo completely dissolves add the masa harina to the pot and whisk together. Simmer for 5 minutes, stirring to make sure it doesn’t stick to the bottom of the pot.
• Add the ground almonds and stir. Simmer at very low heat for 6 – 8 minutes, stirring constantly.
• Serve hot. Sprinkle with some ground cinnamon. As it cools it will thicken, so add more almond milk if necessary.

Notes

I have used masa harina or maseca for this recipe. but if you have access to fresh masa I would recommend you use that instead. Also make sure the cinnamon stick is a true ceylon cinnamon (also known as Mexican cinnamon). You can use whatever sweetener you like, I used piloncillo, but brown sugar would also work well.

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 14g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Sodium: 287mg | Potassium: 187mg | Fiber: 5g | Sugar: 2g | Vitamin A: 15IU | Calcium: 356mg | Iron: 2mg

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Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.