Reviewed: Jan. 13, 2012

I would not trade this for my own recipe. I use water, 2% milk, Maseca, cinnamon sticks, and Abuelita Mexican Chocolate. Portions are: 2 cups, 6 cups, 7 heaping T four 2 inch sticks and 2 rounds of chocolate.

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Reviewer:

tinahdez

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Brownsville, Texas, USA

Reviewed: Jan. 5, 2012

Different for sure, but we enjoyed it. We prefer eating it with spoons rather than sipping it out of mugs. My son really enjoyed it too.

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Reviewer:

cswords

Reviewed: Dec. 13, 2011

It was okay. It is better to drink champurrado. I would add some latino chocolate substitute part of the water with milk, add more sugar. I do not think I will make atole plain. A good base recipe to make something different.

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Reviewer:

ajaderecio

Living In: Upland, California, USA

Reviewed: Sep. 6, 2010

I'm Mexican and this is almost like the ones you find in Mexico, avery body has their own changes, at home and in many places is common to addjust tiny amount of Mexican chocolate at the end, like a tbsp. Or as you said some pured fruit. Excellent!

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Reviewer:

Sra Carranza

Cooking Level: Expert

Living In: Auckland, Auckland, New Zealand

Reviewed: Mar. 28, 2010

It may be just my taste, but this was not enjoyable at all. It sounded good, and I'm pretty sure I didn't do anything wrong, but it just didn't turn out how I expected. Sorry for the bad review.

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Reviewer:

Calcifer'sKitchen

Reviewed: Feb. 2, 2010

How sweet and delicious! I had only brown sugar, no piloncillo and used about half milk, half water. I love it!

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Reviewer:

Cathy

Home Town: Ravenna, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Jan. 13, 2010

I think it depends on what part of Mexico you're from, whether you use cornstarch or masa.There are 6 families on my block that are either 1st generation Americans(parents are from Mexico) or resident aliens from Mexico. I asked them and got 4 different answers.2 said they had never had atole, 1 said masa, 1said cornstarch, and 2 said a mixture of masa and cornstarch. Even those 2 couldn't agree. One said a 50/50 mix, the other swore by 2parts masa and 1part cornstarch. All the neighbor's families are from different parts of Mexico, with the 2 who halfway agreed coming from areas about 150 miles apart. Cornstarch is, by the way a super-fine cornflour. It is to masa harina what powdered suger is to table sugar. Around here horchata is much more common. I hadn't heard of atole in years. Growing up, my neighbor sometimes made it in winter. She used 3parts masa and 1part cornstarch. She also would add a pinch of ground coriander to the cinnamon.

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