atole de elote

Try atole de elote for a sweet, creamy, and cinnamon-infused corn drink. Made with fresh corn, dairy-free milk, and piloncillo, it&#39;s the perfect morning energy boost or complement to snacks like tamales.

Creamy Atole de Elote

cinnamon

piloncillo, grated or chopped

sweet corn

½ cups soy milk

corn starch

vanilla extract

Bring the cinnamon stick and 3 cups of water to a simmer in a large pot. Simmer for 5 or 6 minutes to infuse the water, then add in the piloncillo and let it dissolve for another 4-5 minutes.

Cut the corn kernels off the cob and add them to a blender with the soy milk. Blend the mixture on high until smooth, then transfer it into the pot, passing it through a mesh strainer if you prefer.

Simmer the atole for 10 minutes, stirring consistently. Combine the cornstarch with ~&frac12; cup of water in a small mixing bowl, then add it to the pot along with vanilla.

Simmer for an additional 2-3 minutes until it reaches your preferred consistency. Serve your atole de elote with a sprinkle of cinnamon or alongside baked goods. Happy drinking!

A warm mug of atole de elote takes me right back home—creamy corn, milk, and cinnamon coming together in the most comforting, nostalgic way.

Atole de Elote Recipe

water

cinnamon ((canela))

corn

milk

oz evaporated milk

milk powder

tsp kosher salt

tsp vanilla extract

cornstarch

sugar (or

cinnamon (for garnish)

In a large pot, combine the water and cinnamon stick. Bring to a gentle simmer over medium heat. Let it cook until the water is infused with cinnamon, about 5 minutes. Turn off the heat and keep the pot on the stove.

Infuse the Water

Cut the kernels from 6 ears of corn. Transfer the kernels from 4 ears (about 1 lb 2 oz) to a blender. Set aside the kernels from the remaining 2 ears (about 1 ½ cups) for later use.

Add 2 cups of whole milk to the blender— enough to cover the kernels—and blend until completely smooth. Strain the mixture through a fine-mesh strainer into a bowl and set aside.

Prepare the Corn Mixture

Rinse the blender. Add 2 cups whole milk, evaporated milk, milk powder, cornstarch, vanilla extract, and salt. Blend until smooth and fully combined.

Make the Milk Base

Turn the heat back on to medium and bring the cinnamon-infused water to a gentle simmer. Stir in the sugar until fully dissolved.

Add the strained corn mixture and the reserved 1 ½ cups of whole kernels. Slowly pour the blended milk mixture into the pot, stirring constantly with a spatula.

Once the mixture begins to release steam or reaches a gentle simmer, reduce the heat to medium-low. Continue cooking, stirring constantly to prevent scorching. Do not let it boil.

Cook for 10–15 minutes, until the atole thickens slightly, looks glossy, the cornstarch flavor has cooked off, and the corn kernels are tender. Taste and adjust sugar if needed, then remove from the heat.

Combine and Cook

Remove the cinnamon stick. Ladle the atole into mugs and garnish with a sprinkle of ground cinnamon. The atole will continue to thicken slightly as it cools.

Serve

https://www.youtube.com/watch?v=9MB3J1V41ls

#atole #mexicandrinks #warmdrinks 
Atole de Elote is a traditional Mexican drink that’s warm, smooth, and comforting. Think of it like hot cocoa, but with sweet corn as the star. This creamy version is packed with rich corn flavor and enhanced by the depth of dry milk. Learn how to make it and enjoy a true taste of Mexico.

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✦ Atole de Elote Recipe ✦
2 cups water
1 stick cinnamon (canela) : https://amzn.to/3NzLuNd
6 ears of corn, divided 
4 cups whole milk, divided 
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½ cup milk powder : https://amzn.to/4nzb8T9
1/4 tsp kosher salt : https://amzn.to/4mWKwL9
2 tsp vanilla extract : https://amzn.to/3BEXLhv
3 tbsp cornstarch : https://amzn.to/4o2040E
½ cup sugar (or to taste) : https://amzn.to/48EmnTD

→ Optional
Ground cinnamon, for dusting as garnish

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Atole de Elote Recipe – Mexican Sweet Corn Drink

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