Peanut Atole Recipe

Warm and cozy drinks may be part of your relaxation routine, or perhaps they're a tradition that brings you fond memories of your childhood. Various cultures bring us not only traditional foods that have been staples in their countries for decades, but also comforting beverages. Mexican cuisine offers so many wonderful warm drinks, including champurrado — drinking chocolate — and atole, which is made with masa harina, or corn flour, and can have different flavorings.

Recipe developer Miriam Hahn brings us this recipe for peanut atole and says, "I love to drink peanut atole on a cold night out by the fire. It has a nutty, rich flavor and a creamy consistency. It's also easy to whip up and can be fun when entertaining with friends." Whether you have been making peanut atole for years or are just now hearing of it, you will love the simplicity of this drink. In just 10 minutes, you too could be sipping on some creamy deliciousness!

Gather the ingredients for peanut atole

To make this recipe, first off you'll need some peanut butter. "Smooth peanut butter is the best choice for this, and I always pick a nut butter that just lists 1 ingredient: nuts. There is no need for sugar, oil, or salt," Hahn says. Then you'll need some milk (any variety will do whether it's dairy or dairy-free), as well as filtered water. 

To thicken this creamy drink, you'll use masa harina, and to sweeten it up, you'll need some piloncillo, which is a Mexican brown sugar. "You can purchase piloncillo at a Mexican market or order it online," Hahn says. "Or, if you are OK with the atole not being 100% authentic, you can substitute brown sugar for this if you prefer." To finish things off, grab some cinnamon and salt.

Blend the peanut butter and milk

The first step is to blend the peanut butter and milk until smooth. "You can actually do this step by hand if you don't feel like getting the blender out. Just pour the milk and peanut butter into a tall vessel and use a whisk to fully blend," Hahn says. "If your peanut butter is on the runny side, it will be easier than if you're working with the hard stuff at the bottom of the jar."

Heat and whisk the atole

For this step, you'll need to break down the piloncillo so you can add it to the milk and peanut butter mixture. "I think a grater is the best tool to use to break down the piloncillo. It's very solid and it isn't something you can easily cut with a knife," Hahn explains. 

Next, get out a medium pot. Place the water and masa harina inside, set it over medium heat on the stove, and whisk it to smooth out any lumps. "The masa harina will dissolve and create a smooth base for the atole," says Hahn. Next, add the sweetened milk mixture, cinnamon, and salt. Stir for 5 minutes until the piloncillo is completely dissolved.

Froth and serve

Remove the pan from the heat and grab an immersion blender or hand frother tool. Froth the mixture for a couple of minutes to create some foam, then pour it into mugs with more cinnamon on top, if desired. Just like that, your cozy drink is ready to serve. "If you have leftovers, you can just store them in a sealed mason jar or another container in the fridge, and they will last for 5 days," Hahn says. "You can warm it up on the stove or in the microwave." Now, enjoy your new favorite warm drink that you can savor any time of day.

Peanut Atole Recipe
4.9 from 31 ratings
Love peanut butter so much you could drink it? Then try this warm and cozy Mexican beverage called atole.
Prep Time
Cook Time
mug with atole and cinnamon
Total time: 10 minutes
  • ½ cup smooth peanut butter
  • 1 cup milk
  • 3 ¼ cups filtered water
  • ½ cup masa harina
  • 3 tablespoons grated piloncillo
  • ½ teaspoon cinnamon, plus more for serving
  • ¼ teaspoon salt
  1. Add the peanut butter and milk to a blender and blend until smooth. Set aside.
  2. Add the water and masa harina to a medium pot and set on the stove over medium heat. Whisk to smooth out any lumps.
  3. Add the peanut butter mixture to the pot, along with the grated piloncillo, cinnamon, and salt. Heat, stirring constantly, for 5 minutes or until the atole is hot and the piloncillo is completely dissolved.
  4. Froth the atole with an immersion blender or milk frother, pour into mugs, and serve with extra cinnamon on top, if desired.
Calories per Serving 308
Total Fat 19.1 g
Saturated Fat 4.5 g
Trans Fat 0.0 g
Cholesterol 6.1 mg
Total Carbohydrates 28.0 g
Dietary Fiber 2.7 g
Total Sugars 13.1 g
Sodium 183.7 mg
Protein 10.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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