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    Home » Drinks » Almond Atole (Atole Almendrado)

    Almond Atole (Atole Almendrado)

    Published: Nov 19, 2017 · Modified: Jan 19, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    A wooden spoon in a pot of almond atole on a hot pad.

    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.

    A brightly patterned cup and saucer filled with almond atole with a whole almond floating on top.

    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.

    A brightly patterned cup and saucer filled with almond atole with a whole almond floating on top.

    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!

    This almond atole combines almond milk, ground almonds, cinnamon. piloncillo, and masa harina to make a warm, comforting, and sweet beverage.
    Save Recipe Go to Recipe Box
    4.1 from 11 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
    Pin Recipe Print Recipe
    Total Time25 mins
    Course: Drinks
    Cuisine: Mexican
    Servings: 4 servings
    Calories: 202kcal
    Author: Dora S.

    Ingredients

    • 3 ½ cups Almond milk, unsweetened
    • 1 stick Ceylon cinnamon
    • ⅔ cup Raw Almonds
    • ¼ cup Masa harina, maseca
    • ½ cup Water
    • 3 - 4 oz. Piloncillo, (half of a cone)
    • 1 tsp. Ground cinnamon
    Prevent your screen from going dark

    Instructions

    • Heat almond milk in a medium sauce pot, bring to a simmer.
    • While the milk comes to a simmer, grind the almonds in your blender until they resemble a powder. Set aside.
    • Dissolve the masa harina in 1/2 cup of water.
    • Add the masa harina to the almond milk, and mix well.
    • Simmer for 5 minutes, stirring to make sure it doesn’t stick to the bottom of the pot.
    • Add the ground almonds, cinnamon stick, and piloncillo to the saucepot. Simmer at very low heat for 6 - 8 minutes.
    • 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
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

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

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    Reader Interactions

    Comments

    1. Shivani Williams

      December 15, 2019 at 2:09 pm

      5 stars
      I’m not vegan but I am vegetarian, so I love trying these types of recipes. Coming from a Mexican-American background, I love it when I can find a traditional recipe with a vegan twist that is just plain good and doesn’t take away from the authentic. This recipe is a definite win!

      Reply
      • Dora S.

        December 16, 2019 at 7:55 am

        So glad you like it!

        Reply

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