Warm Mexican-Style Chocolate Atole with Cinnamon

This warm chocolate atole simmers masa harina with milk, piloncillo, and cinnamon until Mexican chocolate melts into a thick, silky cup. It echoes Ash-Water on the Metate, where Centehua’s cal pot turned hard kernels soft before the chinampa canals stirred.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 3g fiber

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Ingredients

• 1/2 cup masa harina
• 3 cups whole milk
• 1 cup water
• 3 ounces Mexican chocolate
• 3 tablespoons piloncillo
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/4 tsp kosher salt

Instructions

1. 1Whisk masa harina with cold water in a pot until smooth and lump-free.
2. 2Add milk, piloncillo, cinnamon, vanilla, and salt; bring to a gentle simmer while whisking constantly.
3. 3Grate or finely chop the Mexican chocolate and stir into the simmering mixture until fully melted and thickened, about 10 minutes.
4. 4Continue cooking on low heat for another 5 minutes until the atole reaches a creamy, pourable consistency, then serve warm in mugs.