Warm, comforting masa-based drink with vanilla and cinnamon.
About this recipe
Atole de vainilla is a soothing warm drink made from masa (corn dough) dissolved in milk, sweetened with sugar and perfumed with real vanilla and cinnamon. An essential part of the Mexican breakfast table, it pairs beautifully with pan dulce (sweet bread) or tamales. Silky, fragrant and wonderfully warming on a chilly morning.
History & Origin
Atole is one of the oldest beverages in Mesoamerica, consumed by pre-Hispanic peoples for over 3,000 years as a fundamental food made from sweetcorn dough dissolved in water. The word 'atole' comes from the Nahuatl 'atolli', meaning watery or diluted, and the Aztecs prepared it in dozens of variants with fruits, seeds and medicinal herbs. The vanilla version is especially significant because vanilla is native to México, specifically the Papantla region of Veracruz, where the Totonac people cultivated it and considered it a gift from the gods. It is served hot in small clay cups as an accompaniment to tamales and pan dulce, and is a comforting drink that Mexican grandmothers prepare to cure colds and warm the soul on chilly mornings.
Estimated cost
£10.66
Total cost
£1.78
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
140
Calories
2g
Protein
20g
Carbohydrates
2.5g
Fat
2g
Fibre
14mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Dissolve the masa in 500 ml of cold water, mixing with a whisk or blending until there are no lumps whatsoever. Strain through a fine sieve and set aside.
- 2
Split the vanilla pod lengthways and scrape out the seeds with the tip of a knife. Reserve both the seeds and the pod.
💡 If you cannot find vanilla pods, you can use 2 teaspoons of pure vanilla extract instead; add it at the end.
- 3
In a large pan, heat the milk with the cinnamon stick, vanilla pod (with its seeds) and sugar. Stir until the sugar dissolves and the milk is hot but not boiling.
- 4
Reduce the heat to medium-low and pour in the dissolved masa in a thin, steady stream, stirring non-stop with a whisk or molinillo.
- 5
Cook, stirring constantly, for 15-20 minutes. The atole will gradually thicken. It should coat the back of a spoon, though lighter in consistency than champurrado.
💡 If lumps appear, strain the atole. If it is too thick, stir in a little more warm milk.
- 6
Remove from the heat. Discard the cinnamon stick and vanilla pod. Serve hot in clay mugs, large cups or thermal beakers. Traditionally accompanied by tamales or pan dulce.
Reviews for Vanilla Atole
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