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Strawberry Atole

Name: Strawberry Atole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 300 g Fresh strawberries; 45 g Corn flour for tamales; 750 ml Milk; 1 raja Mexican cinnamon stick; 100 g Sugar

35 min (10 prep + 25 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 26 Mar 2026

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

£4.00

Total cost

£0.67

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

190

Calories

Protein

34g

Carbohydrates

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.