Atole is a sweetened warm Mexican drink made with fruits, masa harina or cornstarch.
This classic atole de guayaba or guava atole is a must drink during the cooler months.
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What is Atole
Atole is a warm Pre-Hispanic drink of the Mesoamerican region. Traditionally it was made using corn dough or masa, water, chiles and sweetened with honey.
The masa that’s used is the same used for making tortillas and tamales
The Native people would drink it as an energizing drink to keep them full during their long laborious days.
How to Make Atole
There are many variations to this hearty drink. Some are more traditional and others have more of a modern touch to the recipes.
But typically an atole recipe consists of the masa being combined with water and any type of flavouring such as vanilla, cinnamon, fruits, nuts and seeds, edible flowers and tamarind pods.
Instead of atole with masa harina cornstarch is also quite commonly used.
Chocolate atole is also made. But it’s called champurrado when made using masa and chocolate atole when made using corn starch.
Atole is most commonly sweetened with either piloncillo or sugar or honey. The amounts are always according to desired personal sweetness.
Atole is The Best Cold Weather Drink
If you live in one of those unlike areas in the Northern Hemisphere that’s currently being blasted with insane weather, this drink is one you’ll want to add to your repertoire.
How to Serve Atole
Atole is a very warming and filling drink that can feel like a meal rather and just a thrist quencher.
It can be enjoyed as a breakfast, snack or even dessert.
Masa Harina or Cornstarch for Atole
Bothe are used as a thickener for the drink. Some people prefer one to the other. Quite frankly some atole flavors just tastes better with the cornstarch.
One thing is for sure, if you don’t cook it long enough when using masa harina, it’s not going to taste good!
I typically like to use masa harina to thicken up the drink. But if you don’t like the taste you can swap it for cornstarch.
Let’s jump right into the recipe and video, shall we?!
Atole de Guayaba Recipe
Guava Atole Recipe | Atole de Guayabas
- 1.5 lb fresh guavas quartered
- 4 Tablespoons masa harina the kind for making corn tortillas
- half cup water
- 4 Tablespoons grated piloncillo can substitute with dark brown sugar or jaggery
- 1 stick Mexican cinnamon Mexican canela, if possible
- 1/2 cup water to blend cooked guavas
- one large pinch baking soda
- 3 cups water
- 1 cup whole fat milk non-dairy may also be used
- grated piloncillo & ground cinnamon for topping
- In a small bowl combine the masa harina and water until you have a smooth runny paste, set aside.
- Place the quartered guavas, piloncillo, cinnamon and 1 cup of water in a saucepan. Simmer until the guavas are soft and break up easily. Remove from heat and allow to cool slightly.
- Pour the cooled, cooked mixture into a blender, then add half a cup cool water and blend until everything is well combined.
- Use a fine sieve to strain the blender mixture back into the saucepan you cooked the ingredients in. Add the pinch of baking soda and cook until it begins to bubble and after a few minutes the bubbling will stop. Next carefully pour in the milk and under low heat simmer for 10 minutes.
- Now back to the re-hydrated masa harina, add another half cup of water to make it very runny and pour into the pot and mix until well combined. IMPORTANT to note that you may also strain the masa mix into the pot or add it to the blender when blending everything. I like to add it last so I can taste and adjust anything before thickening up.
- Simmer atole until it thickens up to your desired consistency. Taste and if needed add more piloncillo before serving. Serve warm topped with grated piloncillo and ground Mexican cinnamon. Enjoy!
Wasn’t it incredibly easy to prepare this atole? I think you’re going to really love it — specially on a cold day.
Now that you’ve made atole de guayaba you can give other flavors a go. I’ll be sharing more yummy atole recipes, so come back to check or subscribe to our FREE newsletter.
A super easy drink that will keep you warm all winter long! Remember to tag me on social media if you give this or any other recipe of mine a go.
Gracias for stopping by, have a beautiful day amigos!
More Mexican Drinks to Try
Mexican drinks are the best because we typically use fresh fruits to make them. Below are some amazing recipes to try.
- Atole de Fresa
- The BEST Mexican Hot Chocolate
- Lime-Pitahaya Drink
- White Cucumber Agua Fresca
- Agua de Jamaica
- Mexican Christmas Punch or Ponche Navideño
- Blackberry Mint Agua Fresca
- Mojito-Style Limeade | A Refreshing Drink Without The Alcohol
- Prickly Pear and Coconut Water Smoothie
- How to Make a Mangonada at Home
- Watermelon and Silver Tequila Cocktail
- How to Make Watermelon Agua Fresca
(Originally Published 07/FEBRUARY/2019 Updated 22/January/2021)
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…