Mexican Atole (Dairy-free)

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There’s nothing more comforting than a warm mug of atole, a traditional Mexican hot drink that’s thick, creamy, and gently sweetened with piloncillo and cinnamon.

Growing up, atole was a staple during Las Posadas, chilly mornings, or anytime someone needed a little comfort and nourishment.

This version is naturally plant-based and made with oat flour for a smooth, cozy texture. If you don’t have oat flour, you can easily make it by blending rolled oats in a blender until finely ground. For an extra festive and nutrient-rich variation, try adding pumpkin purée. It gives the drink a creamy consistency, beautiful color, and added vitamin A and fiber.

Ingredients & Substitutions

• Oat flour: Thickens the atole and adds creaminess. Blend rolled oats into flour if needed.
• Water: Used to dissolve the piloncillo and infuse the cinnamon flavor.
• Unsweetened plant milk: I recommend using soy(extra protein), oat, or cashew milk for creaminess.
• Cinnamon stick: Adds warmth and authentic flavor.
• Piloncillo: A traditional, unrefined cane sugar that’s less sweet and more caramel-like than white sugar. Substitute with brown sugar if you can’t find piloncillo.
• Vanilla extract: Adds a soft, aromatic flavor.
• Pumpkin purée (optional): Adds creaminess and nutrition, especially perfect for fall.
• Ground cinnamon or pumpkin spice (for garnish): Adds the finishing touch.

Step-by-Step Instructions

1. Make your oat flour
Blend rolled oats in a blender or food processor until they become flour.

2. Prepare the cinnamon and piloncillo base
Simmer in water for about 10 minutes, or until the piloncillo dissolves.

3. Whisk oat flour into cold milk
In a bowl, whisk the oat flour into the cold plant milk until smooth and thickened.

4. Combine and simmer
Slowly pour the milk mixture into the simmering water while stirring continuously

5. Add pumpkin and vanilla
Stir in the pumpkin purée (if using) and vanilla extract. Continue stirring until smooth and well combined.

6. Serve and enjoy
Remove from heat, pour into mugs, and enjoy.

Nutrition Highlights

Mexican atole is not only comforting but also nourishing. The combination of oats, plant-based milk, and warm spices provides gentle, sustaining energy and makes this drink ideal for supporting breast milk production.

Oats are a natural galactagogue, meaning they can help boost milk supply due to their iron, complex carbohydrates, and beta-glucan content. The warm, hydrating base and soothing flavors also make this an excellent option for postpartum recovery.

Adding pumpkin purée gives the atole an extra boost of fiber, vitamin A, and antioxidants, making it both delicious and nourishing.

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Tips for the Best Atole

• Blend rolled oats until completely smooth if making your own flour.
• Whisk constantly to prevent lumps and ensure a creamy consistency.
• Do not boil. Simmer gently; atole thickens as it cooks.
• Adjust the sweetness to taste since piloncillo varies in flavor.
• If it thickens too much, add a splash of milk or water to thin it out.

Storage & Reheating

Atole tastes best fresh, but it can be stored for later:

• Refrigeration: Store in an airtight container for up to 3 days.
• Reheating: Warm gently on the stove over low heat, whisking to restore the smooth texture. Add a small splash of milk or water as needed to thin it out.
• Freezing: Not recommended, as the texture changes once thawed.

Pair it with some holiday favorites:

Vegan Tamales

Pozole Verde

Mole Verde (Pipian)

Albondigas (Mexican Meatball Soup)

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