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

Course Drinks

Cuisine Mexican

Diet Vegan

Total Time 18

Servings servings

Calories 202kcal

Author Dora S.

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

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