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Amaranth Atole (Pre-Hispanic Hot Drink)

Name: Amaranth Atole (Pre-Hispanic Hot Drink)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 0.75 cup Amaranth; 3 cups Milk; 1 raja Cinnamon stick; 80 g Piloncillo

30 min (10 prep + 20 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Pre-Hispanic amaranth atole with piloncillo and cinnamon. Nutritious and warming.

About this recipe

Pre-Hispanic hot drink made with toasted ground amaranth, milk or water, piloncillo and cinnamon. Nutritious and comforting, with a unique nutty flavour.

History & Origin

Amaranth, known in Nahuatl as "huauhtli", was one of the four sacred crops of the Aztecs alongside maize, beans and chia. It was consumed in religious ceremonies and was so valuable it was used as tribute. Hernán Cortés banned its cultivation during the Conquest to weaken Aztec religious practices, nearly driving amaranth to extinction in Mexico. However, amaranth survived in remote indigenous communities of Oaxaca, Puebla and the State of Mexico. Today it has re-emerged as a globally recognised superfood: it contains all essential amino acids, more calcium than milk and more iron than spinach. Amaranth atole combines pre-Hispanic atole traditions with toasted ground amaranth. Toasting develops complex nutty and caramel flavours that give this drink its unique character. With piloncillo and cinnamon it becomes a comforting breakfast drink, perfect for cold months.

Estimated cost

£2.40

Total cost

£0.60

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

210

Calories

Protein

38g

Carbohydrates

Fat

Fibre

45mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast ¾ cup amaranth on a dry griddle over medium heat, stirring constantly for 3-4 minutes until most grains have popped and turned golden.
💡 The amaranth is ready when most grains have popped like tiny popcorn.
2
Grind the toasted amaranth in a blender or food processor to a fine powder.
3
Dissolve the amaranth powder in ½ cup cold water to form a smooth paste with no lumps.
💡 Dissolving in cold water first prevents lumps when adding to hot liquid.
4
In a saucepan, heat 3 cups milk with 80g grated piloncillo and 1 cinnamon stick. Once the piloncillo dissolves, add the amaranth paste stirring constantly.
5
Cook over low heat stirring without stopping for 10-12 minutes until thickened. Remove the cinnamon and serve hot.
💡 The atole should have the consistency of light cream, not too thick.