Atole De Pinole

Enjoy this Atole De Pinole for those cold days or nights to keep you warm from the inside out! The delicious caramel smell and sweet cinnamon taste will make you fall in love with it!

A brown ceramic mug with Atole De Pinole and a hand dipping a churro on the drink.
Atole De Pinole Con Churros – Receta Mexicana

What Is Pinole Anyway?

Pinole is not well known in the U.S. or the rest of the world for that matter, but it’s a very popular ingredient in Mexico used since pre-Hispanic times. For those who don’t know, this Mexican ingredient is made from roasted corn kernels, then ground into a fine flour flavored with cinnamon and sometimes piloncillo. 

The original pinole was made from purple corn, since it’s softer and easier than other varieties to turn into a fine flour by hand. However, in modern times you can find many different colors of corn/pinole. The most common, has a light brown color and a delicious caramel smell that makes you fall in love with it!

Why you’ll love this recipe

  • Authentic Mexican – Want to try authentic Mexican drink recipes? Start with this easy ones!
  • You only need 5 ingredients.
  • This hot drink cooks in 15 minutes!
  • The thick consistency will keep you warm from the inside out.

Pinole is used to make drinks and other dishes, but for me, and it’s the most popular way to consume it in Mexico, is to make Atole. 

Do not confuse Pinole with Maseca though! The difference is that Maseca is pure ground corn without any other ingredients.

The original name is Del náhuatl Pinolli which means Flour from Corn. You can find Atole at your local latin store and even online

A bag of pinole placed on a wooden plate.

Ingredients

You only need 5 ingredients to mix up this delicious atole. It is a simple recipe with simple ingredients.

  • ½ cup pinole
  • The milk – I use unsweetened almond milk but you can use your preferred type of milk.
  • 1 cinnamon stick
  • ½ cup brown sugar or adjust to taste, or 2 oz Piloncillo
  • ½  teaspoon vanilla extract
Ingredients on a wood round plate.

How To Make Atole De Pinole

Making this recipe takes no time at all. Gather all your ingredients because this is super easy to make.

  1. In 1 cup water, add the pinole to dissolve and set aside. 
A measuring cup with a liquid mixture and a whisk.

2. In a medium sized pot, add the milk, cinnamon sticks, vanilla and sugar/piloncillo. 

3. Heat over medium high heat and when the milk starts to boil, add the pinole mixture and continue to cook over medium heat. 

A saucepan with a spoon mixing the drink.

4. Continue to cook for about 10 minutes on medium-low. Keep an eye on it to make sure it doesn’t overflow! Stir often to prevent the milk from sticking to the bottom and burning.

5. Turn off and enjoy warm.

The consistency will be thick like a light gravy or heavy cream.

A saucepan with a brown thick drink and a ladle.

Chef's Hat Icon.

Ways to enjoy Atole De Pinole

Atole always goes perfect with something sweet like empanaditas, churros, marranitos, or your favorite pan dulce.

It also goes great with:

A brown ceramic mug with Atole De Pinole and a hand dipping a churro on the drink.

💫 If you make this recipe be sure to leave a rating in the comments below. You can also tag me on Instagram at @anafriasb.🙏

A brown ceramic mug with Atole De Pinole and a hand dipping a churro on the drink.

Atole De Pinole

Servings 5 cups
Ana Frias
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Atole De Pinole is a very popular hot drink in Mexico. It is prepared by cooking milk, cinnamon and brown sugar/piloncillo then it is thickened with corn flour (in this case Pinole) and cooked until is perfectly creamy. 
5 cups

Ingredients
  

  • ½ cup pinole
  • 4 cups milk (your favorite kind)
  • 1 cinnamon stick
  • ½ cup brown sugar or 2 ounce piloncillo or more to taste
  • ½ teaspoon vanilla extract

Instructions
 

  • In 1 cup water, add the pinole to dissolve and set aside.
  • In a medium sized pot, add the milk, cinnamon sticks, vanilla and sugar/piloncillo. 
  • Heat over medium high heat and when the milk starts to boil, add the pinole mixture and continue to cook over medium heat. 
  • Continue to cook for about 10 minutes on medium-low. Keep an eye on it to make sure it doesn't overflow! Stir often to prevent the milk from sticking to the bottom and burning.
  • Turn off and enjoy warm. The consistency will be thick like a light gravy or heavy cream.

*Ana’s Notes:

Atole always goes perfect with something sweet like empanaditas, churros, marranitos, or your favorite pan dulce.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1cup | Calories: 180kcal | Carbohydrates: 37g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 166mg | Fiber: 1g | Sugar: 21g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

A ceramic cup with Atole and churros on the side.

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