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Recipe of Peanut atole

Peanut atole

20 mins
40 mins
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The only thing I want to try when the celebration of all saints arrives but if you fancy it you can do it any day, try to do it with a friend, with your children, or with whomever you want and remember that this recipe is to pamper us. The atole de peanut is simply delicious.


20 portions
  • 50 grams peanut, bare
  • 1 1/2 piloncillos
  • 1 liter milk
  • 2 whole cloves
  • 1 black pepper
  • 1/4 ounces cinnamon stick
  • 350 grams dough, of corn


Dora the peanut, preferably in portions so that it does not burn or remain raw, reserve.
Toast the cloves, pepper and cinnamon and grind with water, reserve.
Boil 3 liters of water and add, when boiling, 300gm of dough, the rest of the ingredients we will use to rectify consistency if necessary, cook this mixture over medium heat while stirring so it does not stick, then grind the peanut with a little of the water that we have reserved and add to your mixture without stopping moving so that it does not cut.
Let cook a few minutes until the ingredients are well integrated and have changed color, add the liter of milk and the piloncillo (in pieces to make it better integrated) leave cooking without stopping to move until the consistency and color change by the piloncillo.
Add the mixture of spices and raise the flame until it boils, all this while moving.


You can serve hot or cold for a special breakfast.


If your atole is too thick add water or milk and let it boil well, if the opposite happens and you notice it very loose adds dough.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (3)
Josue Javel Hernandez Garcia
30/09/2018 22:14:50
me enamorlo
Yenny karina mármol geronimo
23/10/2017 19:40:08
No pude subir La foto 😓
Diana Luz Mendoza Gozalez
28/08/2015 10:17:52
una nota son 500 gramos de cacahuate no 50 disculpen la equivocación 

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