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How to Make Atole de Vainilla

Atole de Vainilla is a traditional masa-based hot beverage, made easily with milk, vanilla beans, corn flour and piloncillo.
Cook Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: American
Keyword: atole, Mexican
Servings: 4 C.
Calories: 283kcal


  • 4 C milk we used raw, unpasteurized
  • 3-4 oz piloncillo
  • 1/2 C Maseca
  • 1 vanilla bean sliced in half lengthwise and scraped out
  • 1 cinnamon stick substitute 1 Tbsp pure Mexican vanilla extract


  • In a medium bowl, combine your Maseca with 1 C. of the milk and whisk until the corn flour is dissolved.
  • Pour that Maseca mixture into your dutch oven and add the piloncillo, the vanilla seeds and the cinnamon stick. Over the next 3 minutes the piloncillo should break down and dissolve into the milk.
  • Stir frequently and allow the mixture to thicken up on the lowest heat setting before pouring through a fine mesh sieve.
  • Serve warm/hot, in mugs.


If you are making this in advance, or have leftovers that you refrigerate, it will thicken up as it sits. Add a little extra milk and bring to a low heat to thin out.


Calories: 283kcal | Carbohydrates: 42g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 106mg | Potassium: 360mg | Fiber: 1g | Sugar: 31g | Vitamin A: 395IU | Calcium: 310mg | Iron: 1mg