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Atole Blanco (Inspired by Oaxaca)

by Lola Dweck
This traditional Mexican atole blanco is inspired by Oaxaca, where drinks like atole are still made with traditional tools and ingredients and are simply the best! This simplified recipe captures all of the flavor, with easy-to-find ingredients.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Drinks
Cuisine Mexican
Servings 8
Calories 119 kcal

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

RECIPE TIPS & TRICKS
Atole might thicken or separate upon refrigeration. Simply stir it well before reheating in the microwave or on the stovetop in a small saucepan. If it’s still too thick, add more milk or water until it reaches your desired consistency.
STORAGE TIPS
If you have leftover atole, let it cool to room temperature and then transfer it to an airtight container – I like using a glass mason jar – and store it in the refrigerator for up to 3 days.

Nutrition

Serving: 8ouncesCalories: 119kcalCarbohydrates: 19gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 41mgPotassium: 152mgFiber: 1gSugar: 11gVitamin A: 153IUVitamin C: 0.03mgCalcium: 128mgIron: 0.2mg
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