How to Make Atole Blanco (Inspired by Oaxaca)
I first tasted atole blanco in the town of El Tule, about 15 minutes outside of Oaxaca City. This recipe is my attempt at recreating the texture and flavor of this wonderfully nourishing drink.
Atole is a hot Mexican drink traditionally thickened with the liquid starch extracted from corn kernels, masa harina (corn flour), masa (corn dough), or maizena (dry corn starch). The base of most Mexican atole is maíz (in some form), water, and sugar or piloncillo and you can flavor it with just about anything. Its consistency can range from thick and rich, to runny and light.
RECIPE INSPIRATION
I was inspired to create this version of atole blanco after one of many trips to Oaxaca. One version I tasted was at a small restaurant in El Tule where the woman who prepared it used fresh corn masa to thicken it. Señora Conchita, from La Casa de Mis Recuerdos B&B, thickens hers with the liquid corn starch extracted from rehydrated corn kernels. Both versions are delicious! I know that most people don’t have access to fresh masa or the time to extract the liquid starch out of rehydrated maíz, so I’ve recreated a more simplified recipe.
FUN FACT: Atole is a popular cold-weather drink that dates back to the Aztecs, as corn was a vital part of their food system and diet.
Once you make this recipe, be sure to check out my Atole de Guayaba and Mexican Hot Chocolate recipes!
FUN FACT: Now atole’s flavors range from Mexican chocolate (champurrado) and guava, to pumpkin, strawberry, pineapple, marigold, blackberry, and hibiscus, to name a few.
INGREDIENTS YOU’LL NEED
Here’s what you’ll need to make this recipe: maizena (dry corn starch), masa harina (corn flour), sugar, cinnamon sticks, vanilla, long-grain rice (any rice will work though), milk, and water.
Using corn starch results in a smooth, non-grainy texture. In this recipe I blend a little bit of corn flour to give it texture. The señora at the small restaurant in El Tule adds a few tablespoons of rice, which I loved!
RECOMMENDED BY LOLA FOR THIS RECIPE
Hand Painted Wooden Spoon
When making atole, I love using beautiful wooden spoons! VIEW PRODUCT
STEP-BY-STEP INSTRUCTIONS
Boil ingredients
- Bring 4 cups water, cinnamon, rice, vanilla, and sugar to a boil over medium heat for 10 minutes.
Add thickeners
- In the meantime, dissolve corn starch and corn flour in 1/2 cup water. Stir well until mixture is completely smooth.
- Add corn slurry and milk to pot and cook over medium heat for an additional 10 minutes, stirring constantly. Do not walk away.
Simmer and thicken
- Simmer on low heat and cook until thickened and rice is tender. Taste and adjust for sweetness. The entire process will take anywhere from 30 to 45 minutes, from start to finish. It should have a thick, drinkable consistency similar to a runny smoothie. I don’t like my atole super thick.
Serve and enjoy
- Remove cinnamon sticks and pour into mugs. Serve with a sprinkle of cinnamon, if desired. Be sure to scoop some of the rice into each mug.
LOOKING FOR MORE INSPIRATION?
Looking for more delicious cold-weather Mexican drinks? Try these!
- Atole de Guayaba (Pink Guava Atole)
- How to Make Chocolate Caliente (Oaxacan Hot Chocolate)
- Be sure to check out my library of Mexican Drinks and Aguas Frescas and Mexican Cocktails!
- For more Oaxaca inspiration, check out Lola’s Guide to Oaxaca!
Atole Blanco (Inspired by Oaxaca)
Equipment
Ingredients
- 4 cups water + 1/2 cup more to dissolve corn starch and corn flour
- ¼ cup sugar (or to taste)
- 3 tablespoons long-grain white rice (short or medium grain will also work)
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
- 3 tablespoons corn starch (maizena)
- 1 tablespoon nixtamalized white corn flour (masa harina)
- 3 cups milk (or your favorite non-dairy milk substitute)
Instructions
- Bring 4 cups water, sugar, rice, cinnamon, and vanilla to a boil over medium heat for 10 minutes.
- In the meantime, dissolve corn starch and corn flour in ½ cup of water and stir well until it’s completely smooth. Add corn slurry and milk to pot and cook over medium heat for an additional 10 minutes, stirring constantly. Do not walk away.
- Continue to simmer on low heat and cook until slightly thickened and rice is tender. Taste and adjust for sweetness. The entire process will take anywhere from 30 to 45 minutes, from start to finish. It should have a thick, drinkable consistency similar to a runny smoothie. I don’t like my atole super thick.
- Remove cinnamon sticks and pour into mugs. Serve with a sprinkle of cinnamon, if desired. Be sure to scoop some of the rice into each mug.
A Note from Lola
Nutrition
This recipe was originally published on November 30, 2020 and updated with more simplified step-by-step instructions and photos on November 14, 2025.
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I was a little worry about using actual corn rather than corn starch. I was afraid the corn taste would be over powering but by adding different flavors you can hardly tell! This recipe is great to get warm and cozy with on a chilly night. Although it takes a little while to make, it’s worth having an authentic traditional drink to sip on!
THANK YOU and so happy to hear you liked it!
I love that this atole is not too thick. I’ve gotten the ratios wrong before and it comes out like pudding. Any suggestions on what we can do with the strained corn? I’m guessing it’s compostable at least.
I was wondering the same thing. I composted mine, but was wondering if it could be used for corn bread or something along those lines.
This looks perfect for the holidays! I’ve never made stole with actual dry corn kernels.
That’s how they make it all over Oaxaca, and I really love the subtle corn flavor and smooth texture.