Recipe: Atole

Makes : 4 servings | Beverages Dairy Free , Vegan , Vegetarian
Whisk the atole just until it's hot and silky; a full-on simmer will thicken it too much. Give it a final taste just before serving and adjust it to your liking, adding more sugar, cinnamon, vanilla, or cocoa powder. Or if it's too thick, whisk in a little extra almond milk.


  • 1/2 cup amaranth flour
  • 6 tablespoons dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • pinch sea salt
  • 4 cups almond milk
  • 2 teaspoons pure vanilla extract


  • In a medium saucepan, whisk together the amaranth flour, brown sugar, cinnamon, and salt. Gradually whisk in the almond milk until well combined. Stir in the vanilla extract. Turn the heat to medium low. Cook the atole, whisking frequently, until smooth and thick, 10 to 15 minutes. It should just reach a simmer as it's finished cooking. Serve the atole warm in mugs.
  • Variation: For Chocolate Atole, stir in 3 tablespoons unsweetened cocoa powder along with the flour and sugar. Before serving, taste and add additional cocoa or sugar to your liking.

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  1. Susie says:

    Thank you so so much for this. I can’t drink cow dairy and have been missing this favorite of mine for a long time! Also I can’t do corn, wheat and peanuts. You have made me a very happy girl.

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