Mexican atoles come in a wide variety of flavors like chocolate, strawberry, cookie, cream cheese, guava, sweet potato, coconut, pecan, mango, cajeta, corn... The list goes on and on! But the one thing most atoles have in common, whether they are thickened with masa or cornstarch, is that they all start with a basic Atole Blanco base. Atoles are my favorite winter beverage, and every year I try to make sure I make all of our favorite flavors. But sometimes it's nice to sip on a simple White Atole. The soothing flavor reminds me of my grandparents, who often prepared Atole Blanco when I was sick.
Gramm always thickened her Atole Blanco with cornstarch, which gives atoles a smooth consistency. But there was something about Pappy's Atole Blanco thickened with masa harina that I loved. I'm sure it was because the grainy texture from the masa harina reminded me of Malt-o-Meal. Sometimes he'd even add a pat of butter, which made it even better.
Atole Blanco de Masa
- 6 cups milk
- 1 cinnamon stick
- 3/4 cup masa harina (I use Maseca brand)
- 3/4 cup granulated sugar
- Butter (optional)
Simmer 5 cups of milk and the cinnamon stick in a medium saucepan over medium-low heat just until it starts to boil. Puree the masa harina and sugar with the remaining cup of milk until smooth. Pour masa harina mixture into the hot milk. Continue to simmer, stirring constantly, until atole thickens. Remove from heat and serve immediately with a pat of butter, if desired. Enjoy!