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–+ servings
Atole de Elote in a Clay Mug

Creamy Atole de Elote

Justine Drosdovech
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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Drinks
Cuisine Gluten-Free, Mexican, Vegan
Servings 8 cups
Calories 122 kcal

Equipment

  • Large pot
  • Blender
  • Knife & cutting board
  • Mesh Strainer

Ingredients
 

US Customary - Metric
  • 3 ½ cups water, divided
  • 1 cinnamon stick
  • 3 ounces piloncillo, grated or chopped
  • 3 cobs sweet corn
  • 2 ½ cups soy milk
  • 1 tablespoon corn starch
  • ½ 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 ~½ 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

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.
Gently crushing the cinnamon stick before adding it to the water can help release more flavor during the simmering process.
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.
To prevent lumps, slowly pour the cornstarch mixture into the simmering mixture while whisking continuously.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1cup | Calories: 122kcal | Carbohydrates: 23.5g | Protein: 4.1g | Fat: 2.1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 34mg | Potassium: 215.7mg | Fiber: 2g | Sugar: 12g | Vitamin A: 306.4IU | Vitamin C: 3.1mg | Calcium: 106.4mg | Iron: 0.7mg
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