Thick maize drink with Mexican chocolate, comforting and creamy.
About this recipe
Chocolate atole combines two emblematic ingredients of pre-Hispanic cuisine: maize and cacao.
History & Origin
Chocolate atole represents the union of two pillars of Mesoamerican food: maize and cacao. Both were considered divine gifts by pre-Hispanic peoples. The Aztecs prepared an ancestral version called "cacahuatl" mixed with corn atole, reserved for nobility and priests. With the arrival of the Spanish, the recipe was sweetened and spread to all classes. During the colonial era, chocolate atole became the breakfast drink of choice in convents, where nuns perfected the recipe. In contemporary Mexican markets, chocolate atole remains the most requested.
Estimated cost
£3.80
Total cost
£0.63
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
220
Calories
4g
Protein
38g
Carbohydrates
6g
Fat
2g
Fibre
40mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Dissolve 100 grams of corn masa in 1 cup of cold water until no lumps remain. Strain.
💡 You can use 3 tablespoons of corn flour (Maseca) dissolved in water as an alternative.
- 2
In a medium saucepan, heat 1 litre of water with a cinnamon stick and 80 grams of grated piloncillo over medium heat. Stir until dissolved.
- 3
Finely chop 1 tablet of Mexican chocolate (90 g) and add to the piloncillo water. Stir until fully melted.
- 4
Pour the strained masa water in a thin stream, stirring constantly with a wooden spoon.
💡 The secret is to pour gradually and never stop stirring.
- 5
Cook over medium-low heat, stirring continuously for 15-20 minutes until thickened. Remove the cinnamon stick.
- 6
Serve hot in clay mugs or large cups. Accompany with tamales or sweet bread.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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