Hola! Today I’m keeping it pretty quick and simple, we’re making atole de calabaza (Mexican Pumpkin Atole)!
We’ve finally started feeling the cold temperatures here in the Central Valley, so it only feels appropriate to start sharing hot drink recipes. If you’ve never had atole before, it’s a traditional hot corn based beverage with pre-Columbian roots, and it comes in all sorts of flavors. Today, it typically consists of milk, sweetener, spices, and masa harina to thicken it.
For other atole and maizena recipes, pick up a copy of my new cookbook, Chicano Bakes!
The atole we’re making today is pumpkin based, so we’re using milk, pumpkin puree, and brown sugar (but you can easily substitute it with piloncillo), as well as a touch of nutmeg, vanilla, and cinnamon to give it some warmth. The addition of the pumpkin puree gives the pumpkin atole a creamy orange color, and when I was testing this recipe, I noticed the addition of the vanilla extract gave it a really creamy mouthfeel–which I really enjoyed!
That’s it for today, I hope you have a great Halloween tonight, y Feliz Dia de Muertos! Nos vemos pronto!
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Creamy Mexican Pumpkin Atole
Servings 6
Calories
Ingredients
- 8 cups Milk , divided
- 15 oz Pumpkin Puree , 425 g
- 1 cup Brown Sugar , 208 g
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Ground Nutmeg
- 2 Cinnamon Sticks
- ½ cup Masa Harina , 56 g
Instructions
- In a bowl, whisk together the masa harina with 1 cup of milk.
- In a large dutch oven, whisk together the remaining 7 cups of milk, pumpkin puree, brown sugar, vanilla extract, and the nutmeg. Add in the cinnamon sticks then bring to a simmer over medium heat, about 8-10 minutes.
- Whisk in the masa harina slurry, then reduce the heat to medium -low and cook until it starts to thicken, 10 to 12 minutes. Stir often to prevent the milk from burning.
- Serve hot.
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