Ingredients
Liquid Ingredients
- 3 ½ cups milk (2% or whole)
- 12 ounces evaporated milk
Spices & Sweeteners
- 2 cinnamon sticks (Ceylon cinnamon preferred)
- 3 ounces piloncillo
- Ground cinnamon, for garnish
Cookies
- 4.9 ounces Marías cookies
Instructions
- Heat the milk and cinnamon: Add the milk and cinnamon sticks to a medium pot and cook over medium heat until it gently simmers. Stir occasionally to prevent scalding. The milk should steam lightly with small frothy bubbles forming at the edges.
- Blend cookie mixture: While waiting for the milk to simmer, place the Marías cookies and evaporated milk in a blender. Blend until the mixture is completely smooth with no cookie chunks remaining.
- Combine blended cookies with milk: Slowly pour the smooth cookie-evaporated milk mixture into the simmering milk while stirring continuously to integrate all ingredients evenly.
- Add piloncillo and thicken: Add the piloncillo to the pot and stir continuously for about 10 minutes. This allows the piloncillo to melt fully and the atole to thicken enough to coat the back of a spoon evenly.
- Remove cinnamon sticks: Once the atole achieves the desired thick consistency, discard the cinnamon sticks from the pot.
- Serve and garnish: Immediately ladle the hot atole into mugs and optionally dust with ground cinnamon for added aroma and flavor. Enjoy warm.
Notes
- Use Ceylon cinnamon for a more delicate flavor; regular cinnamon sticks can also be used if unavailable.
- Piloncillo may be substituted with dark brown sugar if unavailable, but piloncillo gives a richer molasses flavor.
- The thickness of the atole can be adjusted by cooking longer to thicken or adding a bit more milk to thin.
- Marías cookies are a traditional choice; other similar sweet biscuits can work but may alter flavor.
- Serve hot for best texture and enjoyment.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
