Atole de Maizena Recipe – This delicious cornstarch beverage is a favorite in Latin America. They are named “Maizena” because that is the brand name of the favorite cornstarch used in Latin America.
Atole De Maizena is made with cornstarch. Delicious any time of the year, but also great for a Gluten-Free Diet. They are sweet, slightly thick, and velvety.😋
For more soothing hot drinks, try Mate Cocido, White Hot Chocolate, Mexican Hot Cocoa, or Cherry Hot Chocolate.
How to Make Atole de Maizena
Note: The full instructions are provided in the recipe card below.
In a medium saucepan, combine 2-¼ cups water with 2 cinnamon sticks and 2 tablespoons of light brown sugar. Cover and boil over high heat, occasionally stirring until the water turns cinnamon color, for about 10 minutes.
While the mixture comes to a boil, in a small bowl, whisk together 5 tablespoons of cornstarch with ¾ cup water until the cornstarch is dissolved and there are no lumps. Once the water is boiling, reduce the heat to medium.
Next, add the 2-½ cups milk, One (12 fl oz) evaporated milk, and ⅔ cup sweetened condensed milk, stirring until the condensed milk is fully dissolved.
Add the cornstarch mixture gradually, whisking continuously to ensure the cornstarch doesn't clump or sink to the bottom. Cook the Atole, whisking constantly until thick enough to coat the back of a spoon, about 10 to 15 minutes.
Stir in 1 tablespoon of vanilla extract and ½ tablespoon of clear vanilla. Remove from heat and discard the cinnamon stick. Taste and adjust the sweetness with more sweetened condensed milk or sugar if desired.
Serve while hot, and dust with ground cinnamon as a garnish, if desired.
Related Recipes:
- Pumpkin Spice Lattes
- Hot Cocoa
- Instant Cappuccino Mix Recipe
- Hot Cocoa for a Crowd
- Cafe Cremoso
- Healthy Green Apple Oatmeal Smoothie
📖 Recipe
Easy Atole de Maizena
Ingredients
- 5 tablespoons cornstarch , leveled off
- 2½ cups whole milk
- 1 ( 12 fl oz) Full fat evaporated milk or 1-½ cups of whole milk
- 2-¼ cups water
- ⅔ cup sweetened condensed milk or ½ cup light brown sugar
- 2 small cinnamon sticks
- 1 tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- ¾ cup water , cold
Instructions
- In a medium saucepan, combine 2-¼ cups water with 2 cinnamon sticks and 2 tablespoons light brown sugar. Cover, and bring it to a boil over high heat, occasionally stirring until the water turns cinnamon color, about 10 minutes.
- While the mixture comes to a boil, in a small bowl, whisk together 5 tablespoons of cornstarch with ¾ cup water until the cornstarch is dissolved and there are no lumps. Once the water is boiling, reduce the heat to medium.
- Next, add the 2-½ cups milk, One (12 fl oz) evaporated milk, and ⅔ cup sweetened condensed milk, stirring until the condensed milk is fully dissolved. Add the cornstarch mixture gradually, whisking continuously to ensure the cornstarch doesn't clump or sink to the bottom.
- Cook the Atole, whisking constantly until thick enough to coat the back of a spoon, about 10 to 15 minutes. Stir in 1 tablespoon of vanilla extract and ½ tablespoon of clear vanilla. Remove from heat and discard the cinnamon stick. Taste and adjust the sweetness with more sweetened condensed milk or sugar if desired. Serve while hot, and dust with ground cinnamon as a garnish, if desired.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
