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Atole de fresa

Published: Jan 23, 2012 · Modified: Aug 4, 2024 by Maura Wall Hernandez · This post may contain affiliate links · 13 Comments

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Long, cold winter nights mean one thing in my house: we're making hot drinks to warm us up! One of my favorite cold-weather drinks is atole, especially because it's customary to drink with breakfast or after dinner. The two most common flavors are vanilla and strawberry—atole de vainilla y atole de fresa. If you make it with chocolate, it's called champurrado.

It's a masa-based drink where the dissolved masa acts as a thickening agent to make this hot drink the kind of hearty treat that will really stick to your ribs. I've talked before about the availability of atole that comes in powdered packets, but next to my champurrado recipe (which uses prepared store-bought masa from my local tortillería), this version using Maseca instant corn masa flour is even easier to make and a sure step above the flavor from a packet. It's a homemade taste without all the work of grinding your own nixtamal or having to dissolve masa using cheesecloth. It's what you might call a semi-homemade version, if you will.

This drink dates back to pre-Columbian times in Mexico and is well documented as a form of sustenance amongst the Aztec and Mayan cultures. Historical texts tell us it was often flavored with fruits, spices or chiles.

Sometimes atole is also made with different colors of corn (I've personally tasted atole made with white, yellow and blue corn bases) and milk or water as the liquid. I don't like my atole to be too thin so I have a habit of making it very thick at the beginning and then thinning it out with milk or water as needed. If you prefer yours to be thinner, you can use all water instead of milk, and reduce the portion of Maseca instant corn flour to your liking.

If you want more berry flavor, you can add another whole cup of strawberries and use more water than milk so it doesn't thicken too much or dilute the berry flavor.

This recipe produces the best strawberry flavor when you use berries that are very ripe. A trick to my recipe is that I macerate the strawberries before I put them in the blender (which just means I slice them up and, place them in a bowl and sprinkle sugar over them to allow the natural juices to come out).

If you won't consume the atole immediately after cooking, store in an airtight container with plastic wrap pressed to the top of the liquid so a skin doesn't form over the top. If a skin does form, you can gently remove it with a spoon, but then you're not getting to enjoy your whole batch. A final note: make sure the Maseca you're using is specifically for tortillas and not tamales or you'll get a different consistency.

RECETA | RECIPE
Atole de fresa

  • 1.5 pounds of strawberries, hulled and sliced
  • ½ cup of sugar plus 1 tablespoon (the tablespoon is for macerating the berries)
  • 3 cups milk (the more fat in the milk, the thicker it will make the atole)
  • ¾ cup Maseca instant corn masa flour (you can use white or yellow)
  • ½ cup water (to blend the berries) plus 1 ½ cups (to thin the mixture) or more to desired consistency
  • Tools you'll need: A blender and a fine mesh strainer

Begin by removing the stems of the strawberries and slicing them into quarters. Place them in a bowl and sprinkle with 1 tablespoon of sugar. Allow them to macerate for 30-45 minutes so the juices come out.

When the berries are macerated, add them, their juice, ½ cup of water and the remaining ½ cup of sugar to the blender. Puree until completely smooth. Set aside.

In another bowl, pour the cold milk and whisk the Maseca corn masa flour until it completely dissolves. Add the mixture to a saucepan and heat over medium-low.

Hold the fine mesh strainer over the saucepan and gently pour the contents of the blender through the strainer to prevent the seeds from going into your atole. Press the inside of the strainer with a spoon to make sure all the liquid is pressed through, and then scrape the outside of the strainer to get every last bit that is still clinging to the outside.

Whisk the strawberry mixture into the masa and milk mixture and continue heating over medium heat until it starts to thicken and bubble gently. You can begin adding the water to get to your desired thickness for the atole. Continue heating and stirring for about 20 minutes.

If at any time it seems too thick, you can add a little more water. But if it seems too thin, just continue cooking and stirring until it thickens more.

Yields about 5 cups.

  •  How do you make your atole de fresa?

This is a sponsored post through a campaign with Maseca and Latina Bloggers Connect. Though I am being compensated for participating, all opinions, recipes and stories are my own.

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Reader Interactions

Comments

  1. Leslie @ La Cocina de Leslie says

    January 24, 2012 at 5:02 pm

    Maura, your Atole de Fresa looks absolutely delicious! Your the second person I know who makes atoles with Maseca. The only atole I make with Maseca is champurrado. I love champurrado, so I'm sure I'd love this atole with Maseca. I'm going to have to try it very soon.

    As for how I make my atole de fresa, I use cornstarch and I cook my strawberries first with a little sugar and ground cinnamon.

    Reply
  2. Helena says

    January 24, 2012 at 9:31 pm

    I am married to a Mexican and I've never had atole de fresa! I think this must be corrected at once LOL. Thank you for this recipe, I will make sure my husband gets to it - so we can try it 🙂

    Reply
  3. Ericka Sanchez (@NibblesNFeasts) says

    January 24, 2012 at 11:36 pm

    I love Maseca atole. It can be customized almost any fruit puree. I really want to try one with coconut. You've inspired me to experiment this weekend!

    Reply
  4. Pamela Pajuelo says

    January 25, 2012 at 2:18 pm

    Wow, all these years of living in Los Angeles and I've never tried atole. Your recipe (and yummy photos) have inspired me to give it a go. Gracias!

    Reply
  5. Silvia says

    January 26, 2012 at 1:06 am

    Atole de fresa, mmmmmm delicious, this is my mom´s favorite, and it brought me great memories of cold winter nights with an atole in hand and tamales in our plate.

    My favorite is lemon atole though!

    Reply
  6. Patty at A Day in My NYC says

    January 26, 2012 at 10:59 am

    What a great drink. I've never heard of or tried atole. Looks delicious, maybe I'll attempt to make some. Thank you for sharing!

    Reply
  7. Vicki says

    January 27, 2012 at 3:56 pm

    This looks wonderful! I will try it out on some friends soon. Most of us lazy cooks use packets of flavored Maizena here.

    My third child was born by C-section here in Mexico. The doctor's wife brought me a new kind of atole every night for my cena-I loved it! My favorite was pineapple.

    Reply
  8. rachel says

    January 30, 2012 at 4:17 pm

    Wow, this looks really good. Hmmmm, I have fresh strawberries in my refrigerator. I may have to try this.

    Reply
  9. Melanie Edwards ModernMami says

    February 02, 2012 at 1:06 pm

    I can always count on you to teach me about a new food. Had never heard of this, but looks delicious!

    Reply
  10. maria g.arias says

    May 20, 2012 at 10:09 am

    yo cosino con maseca siempre las tortillas salen muy bien ysabrosas pero nunca he hecho atole pero ya tengo la receta gracias

    Reply
  11. Brittney says

    November 02, 2022 at 9:32 pm

    My husband is half mexican and his grandma makes strawberry atole every Christmas. She uses masa aswell. So glad I found a recipe with it. I made one last year but had to tweak a few things to get it to taste like hers. Added a cinnamon stick and it was spot in. I cant wait to try this one!

    Reply

Trackbacks

  1. Atole de calabaza - The Other Side of the Tortilla says:
    November 29, 2019 at 1:55 PM

    […] vanilla atole, chocolate (called champurrado) and strawberry atole are the most common flavors, there are many other common flavors such as pumpkin, as well as […]

    Reply
  2. How to make champurrado - The Other Side of the Tortilla says:
    January 23, 2020 at 3:37 PM

    […] type drink that’s guaranteed to keep you warm. It can come in many flavors. Vanilla atole, strawberry atole, and champurrado are the most typical flavors, but other flavors, such as pumpkin atole, fruit and […]

    Reply

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Hi, I'm Maura Hernández, an award-winning food and travel writer, recipe developer, and former journalist sharing my passion for all things Mexico. I've traveled Mexico extensively over the last 18 years and Mexico City is my home away from home. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico!

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