Atole De Maizena

Creamy Atole De Maizena. A combination of milk, cornstarch and cinnamon make this Atole extra flavorful and delicious! Ready in just a few minutes.

Course Drinks

Cuisine Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 182kcal

Author Ana Frias

Ingredients

4 cups milk (1 liter) your favorite kind
4 tablespoons maizena (corn starch)
2 cinnamon sticks broken up a little bit
3 tbsp sugar (or more to taste)
1½ teaspoon vanilla extract

Instructions

In a cup or bowl combine ½ cup milk and 4 tablespoons maizena. Using a fork or a whisk, mix well until all the lumps have disappeared.
In a medium saucepan add the rest of the milk and the cinnamon sticks. Heat milk over medium heat.
Once the milk is warm, add the maizena mixture and mix everything together with a cooking spoon or a whisk. Add the sugar and vanilla and keep stirring to avoid the milk to sticking to the bottom of the pan.
Important! Stir often to avoid the milk to sticking to the bottom of the pan.
Increase heat to a simmer and cook until slightly thickened, about 5 minutes.
Serve while hot and sprinkle cinnamon or a dollop of whipped cream (optional).

Notes

How to store:

Pour into airtight glass jars, and store in the fridge for 3-5 days. It may separate, but that’s fine if it does, as it will recombine when you reheat it.

How to reheat Atole:

Stovetop – Reheat in a saucepan over low heat until warm, stirring frequently.
Slow Cooker – When serving at a party, we love to keep Atole warm in a slow cooker on the low heat setting.

Nutrition