Mexican Atole

This tastes fantastic. To the person who says that in México we use corn starch let me tell you that she is absolutelly wrong. I am mexican and I am used to drink atole since I was born and we...

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 pr...

I would like to note that the the key ingredient for the mexican Atole is corn starch. The term "corn flour" can be a little confusing. Maybe if you try with corn starch you can get a better tas...

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 re...

champurrado is made from corn flour and no milk. atole is made from corn starch and milk. the name masa is water and corn flour, (dough)

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 rou...

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...

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...

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