Traditional Atole Blanco

Comer y Crecer
It’s a beautiful Saturday morning and your grandma serves a delish traditional atole blanco in a beautiful clay mug, everything is perfect. Bring back those heartwarming memories by preparing this atole blanco, a traditional corn-based Mexican drink featuring piloncillo, cinnamon stick, ears corn, and sugar. Let’s pass this old-time favorite recipe on to the next generation to create the fondest memories!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 ears corn
  • 1 stick cinnamon
  • 3 cups water
  • 1 cup sugar
  • piloncillo, shredded, for garnish
  • telera rolls, for serving
Preparation
20 mins
25 mins
Low
  • On a chopping board, shuck ears corn with a knife. Set aside.
  • In a pot half full of water, add corn kernels and cinnamon stick and cook for 10 minutes. Transfer previous mixture to a blender and blend until smooth. Pour blended mixture back into the pot and add remaining water and sugar. Cook for about 10 minutes or until atole thickens.
  • Serve traditional atole blanco in a clay mug with a telera roll and garnish with shredded piloncillo.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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