Reviewed: Oct. 24, 2009

It's a rainy, cold morning here, so I decided to try this. My first sip: Yum! And different. I halved the recipe, using about 1 3/4 c water and 3/4 c milk. I also used regular brown sugar, since I didn't have piloncillo. And then, while the mix was simmering, I added a small handful of chocolate chips! Pretty tasty! Just be sure to watch the mixture, because it will boil over if the heat is too high. Had to keep a strict eye on mine and keep stirring with a whisk. And I think.... if it takes a half hour for the mixture to come to a boil for you, there might be something wrong with your stove! :)

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Oct. 3, 2009

I scaled this down to 2 and used 75% water 25% milk. no idea what it should taste like but will make again, we enjoyed . thanks

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Guzziowner

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

I had this once in Mexico, I was eager to recreate it at home. However, I think I messed it up! I don't really understand what masa/corn flour is. I used store-bought Maseca brand instant masa harina. That might be why it didn't taste quite right, lol. Aside from that, I think for my tastes I'd like it to be a little sweeter. And one more thing: I don't know if there's a way to make atole that doesn't require so much babysitting at the stove. This recipe took quite a while, I stirred for at least half an hour while waiting for the liquid to boil.

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kristin

Cooking Level: Intermediate

Home Town: Palisades Park, New Jersey, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 4, 2009

This is my very first experience with Atole & I'm totally impressed. I do think I will use a combo of water/milk the next time I make it. Thanks for submitting this recipe!

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kitrn01

Cooking Level: Intermediate

Living In: College Station, Texas, USA

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Reviewed: Dec. 26, 2008

My family loves atole and I used this recipe for Christmas this year. I did however use about 3/4 water and 1/4 milk. I think the cinnamon was a bit too strong because I tripled the recipe and 3 tbsp was a lot. Next time I will use a cinnamon stick instead. This is a wonderful traditional Mexican drink.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Dec. 24, 2007

This is great and I have made it for years. I will often us a combination of water/milk and white sugar/brown sugar to alter the flavor. Some people also add chocolate or mashed berries but I prefer it plain with lots of cinnamon and vanilla. Try this and you will not be disappointed.

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