Atole de Elote
Try atole de elote for a sweet, creamy, and cinnamon-infused corn drink. Made with fresh corn, dairy-free milk, and piloncillo, it’s the perfect morning energy boost or complement to snacks like tamales.
This atole de elote recipe is ready in 30 minutes yet delivers aromatic, warming flavors that make you feel so cozy. For another dairy-free Mexican beverage, try my atole de arroz, a rice-based drink perfect for chilly days.
Why I love this recipe
While atoles are traditionally made with dairy-based milk, I prepared this recipe with soy milk for a completely plant-based version that everyone can enjoy.
Instead of masa harina, this atole de elote is made with fresh sweet corn and cornstarch to thicken it. Paired with cinnamon sticks and piloncillo, it’s ultra-thick, creamy, and uniquely satisfying.
A warm cup of atole de elote isย the perfect way to wake up, especially on cooler mornings. And a little sprinkle of cinnamon really puts it over the edge!
Ingredient notes
You only need 5 ingredients to make this atole de elote. Find full a breakdown and suitable substitutes below!
Cinnamon stick
Whole Ceylon cinnamon sticks provide delicate, mild, and sweetย notes. I prefer to use whole sticks over powder to infuse the drink with a balanced, well-rounded flavor.
Substitute: Ground Ceylon cinnamon can be used in a pinch. Use ยฝ teaspoon of ground cinnamon for each cinnamon stick.
Sweet corn
With sweet, starchy, and mellow flavors, fresh yellow corn is my favorite variety for atole de elote. It creates a perfectly balanced drink without the need for excess sweetener. You can use fresh or frozen corn interchangeably.
Piloncillo
This unrefined cane sugar brings a rich, molasses-like sweetness to the atole, complementing the corn’s natural sweetness. You can find piloncillo in Mexican food markets or online. It’s also known as panela, so check for it under this name.
Substitute: Dark brown sugar or coconut sugar can be used as substitutes to emulate the deep flavor profile. Use an equal amount as piloncillo.
Soy milk
Soy milk adds creaminess to the atole without the need for dairy, making the recipe vegan-friendly. Use an unsweetened variety, in either plain or vanilla flavor.
Substitute: Any plant-based milk, such as cashew, coconut, or oat milk, will work too. Use the same amount as soy milk.
Cornstarch
Cornstarch is used to thicken the atole, giving it the signature thick, silky texture.
Substitute: Arrowroot powder or tapioca starch will also work as a thickening agent instead. Use a 1:1 ratio to cornstarch.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make atole de elote with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Cooking
Step 1
Bring 3 cups of water to a simmer in a large pot with a cinnamon stick. Let it simmer for 5-6 minutes to infuse the water, then dissolve the piloncillo for another 4-5 minutes.
Gently crushing the cinnamon stick before adding it to the water can help release more flavor during the simmering process.
Step 2
Cut the corn kernels off the cob and add them to a blender with the soy milk. Blend the mixture on high until smooth. You can strain the mixture for a smoother consistency if you prefer.
Step 3
Transfer the corn and milk mixture into the pot with the spiced water. Simmer everything together for 10 minutes, stirring consistently to prevent sticking.
Use a whisk to help break up any lumps that form when the corn mixture is added to the water, especially at the start of the simmering process.
Step 4
Mix the cornstarch with ยฝ cup of water until fully dissolved, then stir into the pot. Add vanilla extract if you’re using it. Continue to simmer the atole de elote for another 2-3 minutes until it reaches your preferred consistency.
To prevent lumps, slowly pour the cornstarch mixture into the simmering mixture while whisking continuously.
Step 5
Once the atole de elote has thickened to your liking, remove it from the heat. Serve it while hot with a garnish of cinnamon or alongside sweet treats. Happy drinking!
Expert tip
Fresh, sweet corn cobs, picked at their peak, are ideal for this recipe. They’ll provide the best flavor and the creamiest consistency compared to canned or frozen corn.
Don’t skip simmering the spices with the water before adding anything else. This initial step allows them to fully infuse their essential oils, resulting in a much more aromatic and flavorful drink.
I also recommend letting your atole de elote cool for a few minutes before serving it. Since it’s so thick, it stays VERY hot and may burn the roof of your mouth if you drink it too soon.
Serving suggestions
Atole de elote pairs exceptionally well with traditional Mexican sweets. Serve it alongside sweet vegan churros or crispy bunuelos for a warm, creamy contrast to the crunch of these fried treats.
This drink is also delicious with vegan concha bread, palanqueta, arroz con leche, or strawberry tamales for an indulgent dessert experience.
Cooking tips
Blend thoroughly: Ensure the corn and milk mixture is blended until completely smooth. Any chunks will detract from the silky texture of the atole.
Adjust sweetness gradually: Start with a smaller amount of piloncillo or sugar and increase it according to your preferences and the sweetness of the corn.
Dissolve cornstarch fully: Mix the cornstarch with cold water until it’s fully dissolved before adding it to the pot. This prevents lumps and results in a uniform thickness.
Use low heat for thickening: Once the cornstarch is added, cook the atole over low heat. High heat will cause it to thicken too quickly and unevenly.
Frequently asked questions
Straining the mixture removes any solid bits, resulting in a perfectly smooth, creamy texture. If you prefer a more rustic consistency, you can skip this step, but the drink will be chunkier.
The thickness can be adjusted by increasing or decreasing the amount of cornstarch. If you prefer a thicker atole, add more cornstarch slurry. For a thinner consistency, reduce the amount of cornstarch or add more liquid.
Yes! Any type of corn works in atole, but the overall taste, consistency, and sweetness will vary based on the kind you use.
Storing & reheating
Atole de elote can be stored and reheated at a later time. Let it cool to room temperature before storing it to preserve its texture and flavor.
Fridge
This atole de elote can be stored in the fridge for 3-4 days. Choose a glass jar or a container with a tight lid to prevent it from absorbing other flavors.
Freezer
Freezing is an option for extending the shelf life of your atole de elote. Pour it into a freezer-safe container, leaving some space for expansion. It can be frozen for up to 1 month. Thaw it in the refrigerator overnight before reheating.
Reheating
Before serving more, heat it on theย stovetop over medium-lowย for 4-5 minutes while whisking. If necessary, add a little water or milk to adjust the consistency.
Watch how to make it
More drinks
Hungry for more?
If you enjoyed this recipe, please consider leaving a star rating and a comment down below! Your feedback not only helps others discover our blog but also gives us valuable insights from your experience.
Don’t forget to subscribe to our newsletter for the latest recipes, and check out our shop for our top kitchen recommendations. Thank you for supporting BBV!
Recipe
Creamy Atole de Elote
Equipment
- Large pot
- Blender
- Knife & cutting board
- Mesh Strainer
Ingredients
- 3 ยฝ cups water, divided
- 1 cinnamon stick
- 3 ounces piloncillo, grated or chopped
- 3 cobs sweet corn
- 2 ยฝ cups soy milk
- 1 tablespoon corn starch
- ยฝ teaspoon vanilla extract optional
Instructions
- Bring the cinnamon stick and 3 cups of water to a simmer in a large pot. Simmer for 5 or 6 minutes to infuse the water, then add in the piloncillo and let it dissolve for another 4-5 minutes.
- Cut the corn kernels off the cob and add them to a blender with the soy milk. Blend the mixture on high until smooth, then transfer it into the pot, passing it through a mesh strainer if you prefer.
- Simmer the atole for 10 minutes, stirring consistently. Combine the cornstarch with ~ยฝ cup of water in a small mixing bowl, then add it to the pot along with vanilla.
- Simmer for an additional 2-3 minutes until it reaches your preferred consistency. Serve your atole de elote with a sprinkle of cinnamon or alongside baked goods. Happy drinking!
Notes
Nutrition
Note: Iโve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.