Atole De Avena (Mexican Hot Drink)

Atole De Avena (Mexican Oatmeal Drink)P I N_______I M A G E

Today I prepared for you Atole De Avena. Atole is a hot Mexican drink that can be prepared in many different ways but no matter how you make it, it’s perfect to enjoy on a cold day. Let’s talk about all the different ways you can make it.  Let’s start with the traditional one shall we? The typical Atole is made with masa (yes, the same one you make corn tortillas with:)), cooked with water or milk and sweetened with pilloncillo (unrefined whole cane sugar).

Flavor variations include rice, cornmeal, guava, oatmeal and amaranth.  Often times it’s sweetened with brown or white sugar, honey, or even artificial sweeteners if that’s your thing. Finally, if you add chocolate, it becomes the popular drink known as Champurrado.

There you go my friends, a little background on this delicious and hearty Mexican drink.  Phew!

Atole De Avena (Mexican Oatmeal Drink)P I N_______I M A G EAtole is perfect for cold nights especially those celebrated outdoors like Dia De Los Muertos (Day Of The Death) when you need something to keep you warm. I made this drink in collaboration for my friends over at Kroger.  Be sure to check the Latin section at their local store for piloncillo if you prefer this as your Atole sweetener.
Atole De Avena (Mexican Oatmeal Drink)P I N_______I M A G EAtole De Avena (Mexican Oatmeal Drink)P I N_______I M A G E

Atole De Avena (Mexican Oatmeal Drink)
Author: Muy Delish
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 1/2 cup rolled oats
  • 2 1/2 cups milk
  • 1 cinnamon stick
  • 1/3 to 1/2 cup bwon sugar (sweetened to taste), or 2 oz Piloncillo
  • 1/4 teaspoon vanilla extract
Instructions
  1. Grind the oats in a blender or small food processor
  2. In a small pot, add all ingredients and bring to a soft boil
  3. Simmer for 10 minutes, stirring often making sure the milk does not boil over.
  4. Serve hot in mugs.
  5. Enjoy!

Atole De Avena (Mexican Oatmeal Drink)P I N_______I M A G E

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  • 10/30/2016 - 8:00 am

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