Atole de Elote con Canela (Fresh Corn & Cinnamon Atole)

History & Origin

Atole is one of the oldest beverages in Mesoamerica, with a history stretching back over 3,000 years. The Aztecs and other pre-Hispanic cultures consumed atolli - corn masa diluted in water - as an everyday and ritual food. With the arrival of the Spanish and the introduction of milk, sugar and cinnamon, atole transformed into the hot drink we know today, adding European ingredients to an indigenous base to create something entirely new. Atole de elote uses fresh (non-nixtamalised) corn, giving it a natural sweetness and more delicate flavour than atole made with dried masa. The fresh corn season, between July and October in central Mexico, is when this atole reaches its peak. Cooks would buy elotes at the market early in the morning and grind them fresh for breakfast. Cinnamon, introduced by the Spanish, became the perfect aromatic counterpoint to corn's sweetness. This corn-cinnamon combination is one of the most harmonious in Mexican cuisine, repeated in champurrado and other preparations. Today atole de elote con canela is sold in popular markets, fondas and made at home for cold autumn and winter days.