Atole de Guayaba (Guava Atole) + VIDEO

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

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

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.

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.

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.

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:

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.