This Atole De Mazapan is a variation of the traditional Atole but made with Mazapan peanut candy. The mixture is cooked until it thickens into a creamy, dense & warm beverage. This nutty version adds a warm sweetness to the rich texture of the classic atole, making it a popular choice during the cooler months.
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A Cozy Mexican Drink
Creamy, nutty, milky sweet… SO yummy. Cozy up, grab a blanket and a book and enjoy this dessert in a mug.
If you’re a mazapan lover, you’ll love this warm drink. Mazapán is a candy, made from ground peanuts, mixed with sugar and has a crumbly, melt-in-your-mouth texture. Normally I eat it by itself but also love to make this delicious & indulgent drink with it.
Atole is served throughout Mexico as soon as the temperature drops just a little bit. You can find them at the Mercados, restaurants, street vendors and home parties.
There are so many other Atole versions and you can pretty much make any flavor combination you like. If you’re looking for other inspirations, try Atole De Arroz (rice flavor), Atole De Fresa (strawberry), Atole De Avena (oatmeal), Atole De Maizena (cornstarch), and Atole De Pinole.
I hope you give it a try and I have no doubt you’ll love it too.
🩷 xoxo, Ana
Ingredients
*** Full ingredients & instructions are in the recipe card below.
- 6 to 7 Mazapanes
- Milks: evaporated milk, sweetened condensed milk and your favorite regular milk (cow’s or plant based milk)
- Vanilla extract
- Cornstarch
- Cinnamon stick
How To Make Atole De Mazapan
- Add 6 mazapanes to a blender plus the rest of the ingredients except the cinnamon stick.
- Blend for about a minute or until all the ingredients are incorporated.
- To a medium pot, add the mazapan mixture and plus the cinnamon stick. Bring to a soft boil over medium heat, stirring it constantly so that the milk does not stick to the bottom.
- Cook for about 10 minutes until the liquid becomes dense.
Important!
Always stir the pot when warming milk to prevent it from sticking and burning at the bottom. Milk heats unevenly, so frequent stirring ensures it warms evenly and avoids creating a burnt layer that can affect the taste. I cannot stress this enough!!
Serve while hot in mugs and sprinkle a crumbled mazapan and cinnamon powder for garnish. Enjoy!
One of the wonderful things about making Atole from scratch is that you can make it exactly the way you want it!
- Want it extra rich? Add some half and half instead of milk.
- Want it less sweet? Use less condensed milk or skip it altogether and add sugar instead.
- Want it healthier? Use skim milk or almond milk, and reduce the sugar a touch.
- Want flavored atole? Add peppermint extract, a shot of espresso, or a drizzle of caramel sauce.
The options are endless! ♡
More Hot Drinks
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe
Atole De Mazapan
Ingredients
- 6 Mazapanes - 1 more for garnish optional
- 1 12 oz can evaporated milk
- 6 ounces Sweetened condensed milk
- 4 cups milk (your favorite kind)
- 1 teaspoon vanilla extract
- 4 Tablespoons cornstarch
- 1 small cinnamon stick
- An extra mazapan and cinnamon powder for garnish. - optional
Instructions
- Add 6 mazapanes to a blender plus the rest of the ingredients except the cinnamon stick.1 12 oz can evaporated milk, 6 ounces Sweetened condensed milk, 4 cups milk (your favorite kind), 1 teaspoon vanilla extract, 4 Tablespoons cornstarch
- Blend for about a minute or until all the ingredients are incorporated.
- To a medium pot, add the mazapan mixture and plus the cinnamon stick. Bring to a soft boil over medium heat, stirring it constantly so that the milk does not stick to the bottom.1 small cinnamon stick
- Cook for about 10 minutes until the liquid becomes dense.
- Serve while hot in mugs and sprinkle a crumbled mazapan and cinnamon powder for garnish (optional). Enjoy!An extra mazapan and cinnamon powder for garnish.
Notes
- Important! Always stir the pot when warming milk to prevent it from sticking and burning at the bottom. Milk heats unevenly, so frequent stirring ensures it warms evenly and avoids creating a burnt layer that can affect the taste. I cannot stress this enough!!
Just made this atole de mazapan recipe and it was delicious!!! perfect for this cold weather.
I hope you love this recipe as much as I do! It’s creamy and delicious. Let me know if you have any questions friends!
xo,
Ana