• Skip to primary navigation
  • Skip to main content
Mamá Maggie's Kitchen
  • Recipes
    • Appetizers
    • Beef
    • Breakfast
    • Chicken
    • Desserts
    • Drinks
    • Pork
    • Seafood
    • Side Dishes
    • Soups
    • Vegetarian
    • Healthy
    • Mexican
    • Holiday Recipes
    • Learn
  • Cookbooks
  • Shop
  • Courses
    • Tamales
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbooks
  • Courses
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Cookbooks
    • Courses
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Drinks » Atole de Guayaba (Guava Atole) + VIDEO

    Atole de Guayaba (Guava Atole) + VIDEO

    Last Updated December 8, 2022. Originally Posted December 8, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    There’s nothing quite as comforting as a warm cup of Atole de Guayaba after being out in the cold. This Guava Atole is smooth, rich, and definitely hits the spot.
    Jump to Recipe Print Recipe
    Freshly made Mexican guava atole in a pot with tamales on a blue plate next to the pot.
    Atole de guayaba served in a decorative Mexican clay mug.
    Atole de guayaba (or Guava Atole) served in a mug next to Mexican sweet breads.
    Atole de guayaba (or Guava Atole) served in a mug next to Mexican sweet breads.
    Atole de Guayaba

    Atole de Guayaba served with your favorite tamales recipe… It’s a classic Mexican combination that’s hard to beat!

    Whenever I think of Guava Atole, I think of posadas and holiday parties. 

    Similar to Atole de Avena and Atole de Elote, these traditional, warm drinks only come out in the cooler months.

    Sweet comforting goodness that soothe the soul when served with tamales or pan dulce.

    Ingredients

    The ingredients needed to make Atole de Guayaba labeled and sitting on a white marble surface.
    • Fresh guavas
    • Water is used to cook the guayaba. 
    • Cinnamon adds warmth and spice.                                    
    • Star anise adds flavor and depth.                                            
    • 1 large piloncillo cone, or use 4 small piloncillo as shown here.
    • Water is used again to dissolve the masa harina. 
    • Masa harina is what thickens the drink. Swap out for corn starch.                                
    • Baking soda and milk are added at the end to make it creamy. 

    Don’t have enough milk? Use evaporated milk or heavy cream. 

    If you can’t find piloncillo, you can also sweeten the drink with sweetened condensed milk or sugar along with the milk.

    Instructions

    Guava chopped on a cutting board.
    • Rinse and cut off the ends of the guava. 
    • Cut in half or quarters, whichever you prefer.

    How to tell if Guava is Ripe:

    Squeeze it gently. It should be soft and give a little when you squeeze it. Another way to tell is by smelling it. It should smell fruity and with a strong guava aroma. 

    Boiling guava with cinnamon, piloncillo, and star anise.
    • Place inside a large stock pot and cover with water.
    • Add the cinnamon stick and star anise. 
    • Bring to a boil on medium heat.
    • Turn off the stove.
    • Remove the cinnamon stick and star anise. 

    Once the fruit is soft, you’re ready to move onto the next step. 

    Pro Tip:

    Pull out the biggest pot you have. Everything happens in one pot. 

    Blending boiled guavas in a blender.
    • Let cool slightly before adding everything, including the liquid, to a blender. 
    • Blend until a smooth fruit puree forms.

    Make sure that you blend everything well. Since this is a drink, you don’t want any large chunks. 

    The mixture should look creamy. 

    Straining the guava puree mixture into the pot.

    Strain the guava mixture into the same pot, removing the seeds.  

    Don’t skip this step. 

    What we are trying to achieve is a smooth drink. The seeds are hard to chew and not fun to drink. 

    Adding masa mixture and baking soda to the stockpot.
    • Dissolve masa harina with ½ cup of water and pour into the pot. 
    • Bring to a low boil, stirring occasionally. 
    • Add the milk and baking soda. 

    Pour the masa harina mixture into the pot immediately. If you let it sit, it will thicken. Just add more water if this happens.

    Instead of masa harina, dissolve 4 tablespoons of cornstarch with 4 tablespoons of water. Pour this into the pot to thicken the drink. 

    Vegan Option:

    To make this guava atole recipe completely vegan, use soy milk or almond milk.

    A wooden spoon with the atole mixture over the pot.
    • Lower heat and bring to a simmer again. 
    • It will only take about 15 minutes. 

    Continue stirring. You don’t want any lumps to form.

    Turn the heat off and serve.

    A stockpot with guava atole bubbling.

    Frequently Asked Question

    What is traditional atole made of?

    Atole is a hot drink made in Mexico usually thickened by masa harina (or corn flour). A spice-infused tea is made, sweetened, and flavored either by pureed fruits or chocolate. 

    Is guava and guayaba the same?

    Guayaba and guava are the same thing. Guayaba is the Spanish word for guava. Guava is the English word. 

    What does guayaba taste like?

    This tropical fruit grows on guava trees. Some people describe it as a mix between strawberries and pears. Sweet and aromatic. 

    Freshly made Mexican guava atole in a pot with tamales on a blue plate next to the pot.

    Storing Instructions:

    Place any leftovers in an airtight container and keep in the fridge for up to 4 days. 

    To freeze, place leftovers in a sealable plastic bag and keep in the fridge for up to 3 months. 

    To reheat:

    Zap it in the microwave for 2 minutes, or place in a stockpot for 4 minutes. Stir occasionally so it won’t burn. 

    If reheating from frozen, thaw in the fridge overnight then reheat in the microwave or stock pot.

    Atole de guayaba served in a decorative Mexican clay mug.

    More Mexican Hot Drinks:

    • Champurrado
    • Cafe de Olla
    • Atole de Mazapan
    • Atole de Chocolate

    Atole de Guayaba is a rich and sweet drink that’s great for the holidays. Just add some grinch cookies. Buen provecho!

    Hungry for More

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

    Atole de guayaba (or Guava Atole) served in a mug next to Mexican sweet breads.

    Atole de Guayaba (Guava Atole)

    There’s nothing quite as comforting as a warm cup of Atole de Guayaba after being out in the cold. This Guava Atole is smooth, rich, and definitely hits the spot.
    5 from 35 votes
    Print Pin Rate
    Course: Drink
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 cups
    Calories: 133kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 lb guayaba (or guava) (about 9-10)
    • 2 1/2 cups water (to cook the fruit)
    • 1 cinnamon stick
    • 1 star anise
    • 4 small piloncillo (or 1 large cone)
    • 4 tbsp masa harina
    • 1/2 cup water (to dissolve masa harina)
    • 1/8 tsp baking soda (or a pinch)
    • 4 cups milk

    Instructions

    • Rinse the fruit. Cut of the ends.
    • Cut in half.
    • Place inside a large stock pot.
    • Cover with 2 1/2 cups of water.
    • Add the cinnamon stick and star anise.
    • Bring to a boil.
    • The fruit should be soft. Turn off the stove.
    • Remove the cinnamon and star anise.
    • Let cool slightly before adding everything, including the liquid, to a blender.
    • Blend until smooth.
    • Strain the mixture into the same pot, removing the seeds.
    • Dissolve masa harina with ½ cup water and pour into the pot immediately.
    • Bring to a low boil, stirring occasionally.
    • Add the milk.
    • Continue stirring. You don’t want any lumps to form.
    • Lower the heat and bring to a simmer again. About 15 minutes.
    • Turn heat off and enjoy!

    Video

    Notes

    Storing Instructions:

    Place any leftovers in an airtight container and keep in the fridge for up to 4 days. 
    To freeze, place leftovers in a sealable plastic bag and keep in the fridge for up to 3 months. 

    To reheat:

    Zap in the microwave for 2 minutes, or place in a stockpot for 4 minutes. Stir occasionally so it won’t burn. 
    If reheating from frozen, thaw in the fridge then reheat in the microwave or stock pot. 

    Is guava and guayaba the same?

    Guayaba and guava are the same thing. Guayaba is the Spanish word for guava. Guava is the English word. 

    Using Cornstarch:

    Instead of masa harina, dissolve 4 tablespoons of cornstarch with 4 tablespoons of water. Pour this into the pot to thicken the drink. 

    Nutrition

    Calories: 133kcal | Carbohydrates: 18g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 69mg | Potassium: 436mg | Fiber: 4g | Sugar: 11g | Vitamin A: 564IU | Vitamin C: 129mg | Calcium: 175mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Drinks, Mexican, Recipes, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Footer

    ↑ back to top

    About

    • About Maggie
    • Privacy Policy
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • PR/ Advertise
    • Email maggie @ mamamaggieskitchen.com