Pink strawberry atole with corn masa and cinnamon.
About this recipe
Strawberry atole is one of the most popular and colourful varieties of this ancestral Mexican drink.
History & Origin
Strawberry atole represents a modern evolution of the ancient pre-Hispanic atole tradition, where the strawberry fuses with the ancestral corn masa base. Irapuato, self-proclaimed "Strawberry Capital of the World", holds an annual festival where strawberry atoles are prepared in enormous communal pots. The tradition consolidated during the twentieth century. Strawberry atole is distinguished by its beautiful natural pink colour from fresh strawberries rather than artificial colourants.
Estimated cost
£2.67
Total cost
£0.45
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
190
Calories
5g
Protein
34g
Carbohydrates
4g
Fat
1.5g
Fibre
45mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Wash 300 grams of fresh strawberries. Remove stalks and halve.
💡 Choose ripe, red strawberries for the best colour and flavour.
- 2
Blend the strawberries with 1 cup of milk until smooth. Strain if preferred. Set aside.
- 3
Dissolve 3 tablespoons of corn flour in 1 cup of cold milk, stirring until no lumps remain.
- 4
Heat 500 ml of milk with a cinnamon stick. When steaming, pour in the corn flour mixture, stirring constantly.
- 5
Cook stirring for 10 minutes until thickened. Add the strawberry puree and half a cup of sugar. Cook 10 more minutes.
💡 Adjust sugar depending on how sweet the strawberries are.
- 6
Remove cinnamon and serve hot in cups. Garnish with fresh strawberry slices.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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