Atole (or atol) is a warm, corn-based beverage that has been served in Mexico for centuries; the name atole is derived from Nahuatl, a language of the Aztecs that is still spoken today.
Atole is typically thickened with masa harina, a finely ground corn flour, and flavored with cinnamon, vanilla, and piloncillo (unrefined whole cane sugar). There are countless variations on the drink: You can add fruits, from strawberries to guava, or incorporate chocolate for a version called champurrado. Here, I've used cornstarch as the thickener to give the drink that comforting, creamy texture atoles are known for.
I love to sweeten mine with Coronado Dulce de Leche—with the distinct taste of goat’s milk, this caramelly sauce known as cajeta adds a nutty richness that complements the chopped pecans, which also add a bit of texture. We like to enjoy it with pan dulce (sweet breads, like conchas) or as a warm breakfast treat. —Ericka Sanchez —Food52
Test Kitchen Notes
This recipe is shared in partnership with Coronado. —The Editors