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Almond Atole | Atole Almendrado

January 6, 2015

Feliz Dia de Reyes!  The last of the holidays and the beginning of a fresh new start this 2015.  What will you be accompanying your three king’s cake with this year?  Whether it’s champurrado,  chocolate de agua, cafe de olla or a fruity atole, it’s one of those peaceful holidays I like to reminisce around the dinner table with my family.

Atole Almendrado

This year’s warm beverage of choice is an atole almendrado made with almond butter and a few cups of milk. Quick and easy to prepare, you can use piloncillo as a sweetener or brown sugar if piloncillo is not available.  Thickened with corn flour and spiced with cinnamon, this thick and comforting warm drink will make you feel cozy and happy as you enjoy your slice of rosca de reyes.

almond butter

Atole Almendrado
Serves 6-8


5 cups milk
2 (4-inch) cinnamon sticks
1 cup corn flour (I used Maseca)
1 (8-ounce) piloncillo cone, crushed in small pieces
3/4 cup Jif Almond Butter, Crunchy
ground cinnamon for garnish

In a 5-quart stock pot over low-medium heat, heat milk and cinnamon sticks.

Let milk come to a boil and slowly whisk in corn flour.  Decrease heat to low and let simmer for 5 minutes. Add piloncillo pieces and stir until pieces melt.

Stir in almond butter.  Simmer for 15 minutes over low heat.  Serve and garnish with ground cinnamon.

This is a sponsored post by Jif.  All opinions are my own.  Thank you for supporting the brands that make this blog possible.