Atole de Fresa is a creamy delight! It’s a comforting blend of strawberries, milk, and a hint of cinnamon.
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When the cooler months hit, all I crave is a warm, feel-good-drink. And this is a must-try for you.
Discover how every sip of this delicious strawberry atole spells yummy. Perfect for sipping alongside tamales dulces or pan dulce.
My family loves this and so will yours!
Table of Contents
🍓 Ingredients
- Fresh strawberries, cut in half
- Water (to cook strawberries)
- Sugar
- Cinnamon stick
- Cornstarch
- Water (to dissolve cornstarch)
- Milk
- Baking soda
- Vanilla extract
- Extra strawberries for decoration
Think warm strawberry milk in a cozy mug but with a Mexican twist.
Instead of sugar, use piloncillo or brown sugar. It’ll add depth to the flavor of the drink.
🥣 Instructions
- In a stockpot, combine the strawberries, 1 cup of water, sugar, and cinnamon stick.
- Cook uncovered on medium heat for about 8-9 minutes.
Ah, the smell of strawberries and cinnamon, yum!
Remove from the heat and let it cool slightly for about 15 minutes. Discard the cinnamon stick.
- Place everything inside a blender. Blend until smooth.
- Set this delicious strawberry mixture aside until ready to use.
Make the strawberry mixture ahead of time to save on time.
- Dissolve the corn starch in a cup of water.
- Set aside until ready to use.
This is your thickening agent, so don’t skip it!
- In the same stockpot, pour in your milk and add that pinch of baking soda.
- Stir occasionally on low heat, but watch it!
- Once it starts to simmer, it’s time to pour in that strawberry mixture.
- Stir to combine.
Do not let it boil. Just a soft simmer.
Some people will add red food coloring to make the drink redder. That’s totally optional and up to you.
I didn’t use any food coloring, and the result was a pretty in pink drink.
- Add the cornstarch mixture and vanilla.
- It will start to thicken in about 4-5 minutes.
- Once it starts boiling, immediately remove from heat.
Taste for sweetness. Add more sugar if needed.
✏️ Important Note
The cornstarch needs to be heated to a high enough temperature in order for it to thicken. Bring this all to boil. Once boiled, immediately turn the heat off. DO NOT let it boil again. If it boils again, you’ll kill the starch molecules and end up with a thin mixture.
Cool slightly before serving. Not to room temperature. This is meant to be warm.
Top with a few extra strawberries for decoration.
👩🏼🍳 Pro Tips
- Yes, you can use frozen strawberries. Thaw and use as normal.
- Let it cool slightly before serving. It retains heat, and you don’t want to burn anyone.
- To make it vegan, use any whole milk alternatives.
🙋🏻♀️ Frequently Asked Questions
The word comes from the Nahuatl word “ātōlli,” meaning “hot corn drink.” Traditional Atole starts with masa harina that has been mixed with water or milk. Sweetened with piloncillo (or sugar), cinnamon, or vanilla, its flavors can range from classic corn to chocolate (Champurrado). There are some modern versions that include fresh fruits and are thickened by cornstarch.
Yes! Cooking the strawberries (especially roasting them) will bring out their sweetness. Even if your strawberries are not fully ripe, try this trick. You’ll be surprised at the results!
Atole is a popular, warm drink in the Mexican culture that is thickened by either masa harina or cornstarch. It’s creamy with a hint of cinnamon and usually made with chocolate or fresh fruits. This thick, hot Mexican drink is perfect for cozying up on a chilly evening.
Storing and Reheating
- Store any leftovers in an airtight container for up to 3 days in the fridge. To freeze, place the leftovers in a sealable, plastic bag and store for up to 4 months. Thaw and reheat.
- To reheat, place in a pot and heat over low-medium heat. Stir occasionally for 3-4 minutes. Or for 2-2 ½ minutes in the microwave.
More Atole Recipes
Atole de Fresa – Say goodbye to cold days with this warm sweet drink. This traditional Mexican drink is as easy to make as it is delicious.
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Atole de Fresa
Ingredients
- 1 lb fresh strawberries cut in half
- 1 cup water to cook strawberries
- ½ cup sugar
- 1 cinnamon stick
- 4 tablespoon cornstarch
- 1 cup water to dissolve cornstarch
- 3 cups milk
- ⅛ teaspoon baking soda (pinch of baking soda)
- 1 teaspoon vanilla extract
- Extra strawberries for decoration optional
Instructions
- Place the strawberries, 1 cup of water, sugar, and cinnamon stick in a stock pot.
- Cook uncovered for 8-9 minutes on medium heat.
- Remove from heat and let cool slightly for about 15 minutes.
- Discard the cinnamon stick.
- Place everything inside a blender. Blend until smooth.
- Set aside until ready to use.
- Dissolve cornstarch with 1 cup water.
- Set aside.
- In a stock pot add milk and a pinch of baking soda. Stir occasionally.
- Do not let it boil.
- As soon as it comes up to a soft simmer, add the strawberry mixture.
- Stir to combine.
- Add the cornstarch mixture and vanilla.
- Don't stop stirring!
- It will start to thicken in about 4-5 minutes.
- Once it comes to boil, immediately remove from the heat.
- Taste for sweetness. Add more sugar if needed.
- Cool slightly before serving.
- Top with a few extra strawberries for decoration.
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