Atole de Vainilla combines tradition, warmth, and delicious vanilla flavor.
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When the chill of winter creeps in, there’s nothing quite like curling up with this hot beverage.
A mug of atole is often enjoyed during special occasions such as Día de Muertos or with yummy tamales dulces.
Easy to make and satisfying, this Mexican vanilla atole will become a family favorite!
Table of Contents
🥛 Ingredients
- Cornstarch
- Water (for dissolving the cornstarch)
- Milk
- Cinnamon stick
- Sugar
- Pure Vanilla extract
- Ground Cinnamon (for topping)
Instead of regular white sugar, some people will use piloncillo or brown sugar to make this traditional beverage.
To use piloncillo: heat up the milk, cinnamon, and piloncillo together. Once dissolved, continue with the recipe.
🥣 Instructions
- In a bowl, dissolve corn starch with 1 cup water.
- Set aside until ready to use.
Begin by dissolving the cornstarch in a cup of water.
Using Masa Harina:
Cornstarch acts as a thickening agent in this ingredient. It can easily be substituted for masa harina. Dissolve ½ cup masa harina with 1 cup water. Pour into the mixture. Please know that your drink will grainier in texture and with a mild corn masa harina flavor.
- In a pot, bring to a gentle simmer 3 cups milk and cinnamon stick.
- Stir occasionally.
For a vegan version of this recipe, swap out regular milk with almond milk, soy milk, or any plant based alternative.
- Immediately add the sugar and dissolved cornstarch mixture.
- Allow the mixture to thicken. About 5 minutes.
- Add the vanilla and remove from heat immediately.
The final touch is the vanilla extract. Stir it in, and you’re ready to serve.
Pour into your favorite mug and top with a sprinkle of ground cinnamon. Pure bliss!
✏️ Important Note
- Heat destroys the vanilla flavor. Pour in the vanilla, and remove from heat immediately!
🙋🏻♀️ Frequently Asked Questions
Vanilla milk and Atole de Vainilla are very similar. However, vanilla milk is not thickened with cornstarch. Whereas, Atole de Vainilla is thicker because of the cornstarch mixture.
Both are traditional Mexican drinks served warm around the winter months. In some cases, the two terms are used interchangeably, depending on the region. Both can be made with masa harina as a thickener, but more modern versions of atoles will use cornstarch to thicken the drink. Mexican Champurrado, although originally was plain, is now made with choco-twist! Drinks made with masa harina are grainier in texture. Whereas cornstarch drinks are smoother and silkier.
A warm cup of milk at night triggers sleep-enhancing properties. It relieves stress and promotes sleep. Read more about the scientific research.
👩🏼🍳 Pro Tips:
- Let it cool slightly before serving. The drink will retain its heat, and you don’t want to burn anyone.
- Taste for sweetness and adjust accordingly. Swap out for a sugar substitute like Stevia, agave syrup, or honey as alternatives.
- Using real vanilla beans: Substituting even pure Mexican vanilla extract with a real vanilla bean can elevate your atole to gourmet status. Just scrape the inside of the bean and add it to the mix for an even richer vanilla experience.
🫙 Storing and Reheating
- To store: Place any leftovers in an airtight container. Consume within 3 days. Freeze in a sealable bag, remove as much air as possible. Thaw and reheat.
- To reheat: Place in a microwaveable cup and heat in 30 second intervals. Add ½ teaspoon of the vanilla, stir, and enjoy!
☕️ More Mexican Drinks:
Atole de Vainilla is more than just another hot drink; it’s a comforting emblem of Mexican tradition, especially cherished during the colder months and meaningful celebrations of Las Posadas.
So prepare a mug today and let it warm both body and soul.
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Atole de Vainilla
Ingredients
- 4 tablespoon cornstarch
- 1 cup water for dissolving the cornstarch
- 4 cups milk
- 1 cinnamon stick
- ¾ cup sugar (add more, if so desired)
- 3 tablespoon vanilla extract
- Ground Cinnamon for topping
Instructions
- In a bowl, dissolve cornstarch with 1 cup water.
- Set aside until ready to use.
- In a pot, bring to a gentle simmer 3 cups milk and cinnamon stick.
- Stir occasionally.
- Immediately add the sugar and dissolved cornstarch mixture.
- Let thicken for about 5 minutes.
- Add the vanilla and IMMEDIATELY remove from heat.
- Serve and top with ground cinnamon.
Notes
- To store: Place any leftovers in an airtight container. Consume within 3 days. Freeze in a sealable bag, remove as much air as possible. Thaw and reheat.
- To reheat: Place in a microwaveable cup and heat in 30 second intervals. Add ½ teaspoon of the vanilla, stir, and enjoy!
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