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Cajeta Atole

Name: Cajeta Atole
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 5 cdas Cajeta (goat's milk caramel); 1 pinch Ground cinnamon; 750 ml Whole milk; 4 cdas Masa harina (nixtamalised maize flour); 250 ml Cold water

25 min (5 prep + 20 cook) Easy 4 servings Guanajuato

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Creamy maize atole with Guanajuato goat's milk cajeta — sweet and deeply comforting.

About this recipe

Cajeta atole is a warm, comforting drink that combines the creamy base of maize atole with the intense caramel flavour of cajeta from Guanajuato, made from goat's milk. The result is a thick, aromatic and deeply satisfying drink, perfect for cold mornings or winter afternoons. Celaya cajeta is world-famous, and in this atole its caramelised sweetness infuses every sip with the flavour of Mexican tradition.

History & Origin

Atole is a pre-Hispanic drink made from nixtamalised maize and water that the Aztecs consumed as daily sustenance. The Spanish added milk, sugar and spices, giving rise to champurrado and dozens of regional variants. Celaya cajeta, made from goat's milk and burnt sugar, emerged in the Bajío region during the colonial era and soon became the most iconic sweet from Guanajuato. The fusion of both traditions in cajeta atole is a logical marriage of flavours from central Mexico. Today this atole is served in fondas, markets and Guanajuato homes throughout the year, but especially on Day of the Dead, when it is placed on altars alongside pan de muerto.

Estimated cost

£4.50

Total cost

£1.13

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

210

Calories

Protein

36g

Carbohydrates

Fat

Fibre

80mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Dissolve 4 heaped tbsp masa harina (nixtamalised maize flour) in 250 ml cold water, mixing well to avoid lumps.
💡 Use cold water to dissolve the masa; hot water causes lumps that are hard to remove.
2
In a medium saucepan heat 750 ml whole milk over medium-low heat. Before it boils, pour in the masa mixture through a sieve to catch any lumps.
3
Whisk constantly over medium-low heat for 12-15 minutes until the atole thickens and coats the back of a spoon.
💡 Keep stirring constantly to prevent sticking to the bottom.
4
Add 5 tbsp cajeta and a pinch of ground cinnamon. Stir well and cook 3 minutes more. Taste and add more cajeta as desired.
💡 Cajeta is very sweet; add gradually and taste as you go.
5
Serve hot in cups or clay mugs. Drizzle an extra thread of cajeta on top to decorate.