Atole de plátano is a warm, creamy traditional Latin American drink, especially popular in Guatemala, made from boiled, blended ripe plantains cooked with milk or water, sugar, and cinnamon.
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Naturally sweet and comforting, it's a nourishing alternative to corn-based atoles and is often enjoyed as an energizing drink during cool mornings or breaks.
This atole de plátano recipe uses a simple method where ripe plantains are boiled with cinnamon to infuse flavor, then blended and gently cooked with warm milk until creamy.
It's quick to make and includes tips to prevent the milk from curdling, resulting in a smooth, consistent atole.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Ripe plantains (plátano macho): The base of the atole. Ripe plantains add natural sweetness, body, and a creamy texture.
- Water: Used to cook the plantains and extract flavor from the spices; this infused water becomes part of the atole.
- Milk: Adds creaminess and richness to the atole once the mixture is warm.
- Cinnamon stick: Infuses the liquid with warm, aromatic flavor.
- Allspice berries (pimienta gorda): Add subtle spice and depth without overpowering the plantain.
- Sugar: Sweetens the atole; the amount is adjusted based on the ripeness of the plantains.
- Cornstarch (fécula de maíz): Thickens the atole to a smooth, drinkable consistency.
How to Make Atole de Plátano
Note: Full instructions are provided in the recipe card below.
- Wash the plantains thoroughly, as the cooking water will be used later. Trim off the ends and cut the plantains in half.
- In a pot, heat the 3½ cups of water and add the cinnamon stick and allspice berries. Cover and let the spices infuse the water for about 10 minutes.
- Add the plantains to the pot, cover, and cook for about 15 minutes, until the skins split open.
- Remove the plantains and let them cool slightly. Peel them, cut them in half lengthwise, and remove the seeds to prevent the atole from darkening.
- Blend the cooked plantains with the infused cooking water, removing the cinnamon and allspice first. Blend until very smooth.
- Pour the blended mixture back into the pot and heat over medium-low heat.
- Once warm (not boiling), slowly add the warm milk to prevent curdling. Stir in the sugar, adjusting to taste.
- Add the cornstarch dissolved in the remaining ¼ cup of cold water, stirring constantly. Cook until the atole thickens and comes to a gentle boil. Once thick and smooth, remove from the heat and serve hot.
Hint: To prevent the atole from curdling, make sure both the blended plantain mixture and the milk are warm before combining. Adding cold milk to a hot or acidic mixture can cause the milk to split, so always warm the milk and add it slowly over low heat.
Storage, Make Ahead, & Freezing
Storage: Store leftover atole de plátano in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring often to keep it smooth.
Make Ahead: This atole is quick and easy to make and tastes best when freshly made, so it's not recommended to prepare it ahead of time.
Freezing: Freezing isn't recommended.
Camila's Tips & Variations
- Wash the plantains well before cooking, since the cooking water is used later in the atole.
- Remove the seeds from the cooked plantains before blending to prevent the atole from darkening.
- Keep the heat low to medium-low when adding milk to avoid curdling.
- Warm the milk before adding it and pour it in slowly once the plantain mixture is warm, not boiling.
- Adjust the sugar to taste, depending on how ripe and sweet the plantains are.
- Stir constantly after adding the cornstarch so the atole de platano thickens smoothly without lumps.
Frequently Asked Questions
Can I make atole de plátano without milk?
Yes. You can replace the milk with water for a lighter version, but the atole will be less creamy and rich.
Why did my atole curdle?
Atole can curdle if cold milk is added to a very hot mixture. To prevent this, warm the milk first and add it slowly over low heat.
How do I keep atole de plátano from turning dark?
Remove the seeds from the cooked plantains before blending. This helps maintain a lighter color and smoother appearance.
Can I adjust the sweetness of atole de plátano?
Yes. The sweetness depends on how ripe the plantains are, so adjust the sugar to taste as the atole cooks.
How thick should atole de plátano be?
It should be creamy and pourable, similar to a drinkable pudding. If it becomes too thick, add a little warm milk or water to thin it out.
❤️ Love this recipe for plantain?
Make sure to check out our other plantain recipes on our website for more easy and delicious ideas.
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Recipe
Atole de Plátano
Equipment
- Wooden spoon or whisk
Ingredients
- 2 ripe plantains (plátano macho), firm and washed, ends trimmed and cut in half
- 3¾ cups water
- 3 cups whole milk
- 1 cinnamon stick split in half
- 2 whole allspice berries (pimienta gorda)
- ¼ cup sugar , or to taste
- 1½ tablespoons cornstarch (fécula de maíz)
Instructions
- Wash the plantains thoroughly, as the cooking water will be used later. Trim off the ends and cut the plantains in half.
- In a pot, heat the 3½ cups of water and add the cinnamon stick and allspice berries. Cover and let the spices infuse the water for about 10 minutes.
- Add the plantains to the pot, cover, and cook for about 15 minutes, until the skins split open.
- Remove the plantains and let them cool slightly. Peel them, cut them in half lengthwise, and remove the seeds to prevent the atole from darkening.
- Blend the cooked plantains with the infused cooking water, removing the cinnamon and allspice first. Blend until very smooth.
- Pour the blended mixture back into the pot and heat over medium-low heat.
- Once warm (not boiling), slowly add the warm milk to prevent curdling. Stir in the sugar, adjusting to taste.
- Add the cornstarch dissolved in the remaining ¼ cup of cold water, stirring constantly. Cook until the atole thickens and comes to a gentle boil. Once thick and smooth, remove from the heat and serve hot.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
