Atole de Mazapan is a yummy drink made with a popular Mexican peanut candy.
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When my son was little, we used to make homemade mazapan. Lots of fun for the kiddos!
With the extras, we would make this easy and delicious atole recipe.
Serve it with a pan dulce or tamales for total enjoyment.
Table of Contents
- Mazapan de la Rosa are found at Mexican and Latin markets everywhere. Or buy them online.
- Milk – To make this recipe vegan, use almond milk and swap out the sweetened condensed milk for the coconut version.
- Water is needed more than once. Please refer to the recipe card for exact measurements.
- Sweetened condensed milk can easily be swapped out for sugar.
- Cornstarch is dissolved in water to thicken the drink.
- Cinnamon adds warmth and earthiness.
Atoles (pronounced AH-tol-ehs) are very popular in Mexico and date back to pre-Hispanic times. Some are made with pureed fruits, chocolate, there’s even atole de elote.
- Boil a cinnamon stick with water.
- Blend the mazapan candy with water and add it to the cinnamon pot.
- Dissolve 5 tablespoons of cornstarch with 5 tablespoons of water.
As you can see, this recipe goes fast and is ready in no time.
If you’re not interested in using sweetened condensed milk, dissolve a large piloncillo cone with the cinnamon.
- Add the milk, sweetened condensed milk, and cornstarch mixture.
- Do not let it boil. It burns easily.
- Once it coats the spoon, it’s ready!
Don’t forget to discard the cinnamon stick before serving.
Taste for sweetness. It might need more sugar, depending on your taste.
If you like a thinner consistency, add more milk to the stock pot.
Atoles are thick and retain their heat. Allow it to cool slightly before drinking.
How to Store:
Place in an airtight plastic container. Store in the fridge for up to 4 days.
How to Reheat:
Place in the microwave for 1 ½ minutes. Or, pour into a small stockpot and heat for 3-4 minutes on medium low heat, stirring occasionally.
What to serve with your atole?
Atole de Mazapan is the best way to warm up on chilly nights. Or serve for breakfast or with a slice of Cinnamon Coffee Cake. Creamy and so yummy!
Hungry for More?
Atole de Mazapan
- To a stock pot, add the cinnamon stick and water.
- Boil for 5 minutes.
- Meanwhile, blend the mazapanes with 1 cup milk.
- Add the remaining milk, mazapanes mixture, and sweetened condensed milk.
- Dissolve the cornstarch with the water.
- Add the cornstarch mixture to the stock pot.
- Lower the heat to medium-low.
- Stir constantly for 10 minutes.
- Turn heat off.
- Discard cinnamon stick.
- Allow it to cool slightly before serving.
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.