
Atole de Guayaba served with your favorite tamales recipe… It’s a classic Mexican combination that’s hard to beat!
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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.
Table of Contents
Ingredients
- 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
- 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.
- 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.
- 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.
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.
- 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.
- 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.
Frequently Asked Question
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.
Guayaba and guava are the same thing. Guayaba is the Spanish word for guava. Guava is the English word.
This tropical fruit grows on guava trees. Some people describe it as a mix between strawberries and pears. Sweet and aromatic.
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.
More Mexican Hot Drinks:
Atole de Guayaba is a rich and sweet drink that’s great for the holidays. Just add some grinch cookies. Buen provecho!
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Atole de Guayaba (Guava Atole)
Ingredients
- 1 lb guayaba (or guava) (about 9-10)
- 2 ½ cups water (to cook the fruit)
- 1 cinnamon stick
- 1 star anise
- 4 small piloncillo (or 1 large cone)
- 4 tablespoon masa harina
- ½ cup water (to dissolve masa harina)
- ⅛ teaspoon 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 ½ 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!
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