Strawberry Atole (Atole de Fresa)

Silky Strawberry Atole made with milk and strawberries — a cozy Mexican comfort drink.

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Course: Breakfast, Dessert, Drinks

Cuisine: international, latin, Mexican

Keyword: strawberry, warm drink, winter

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: cups

Calories: 409kcal

Author: Ana Jimenez

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In a medium saucepan, combine ¾ cup of water, the strawberries, and half of the sugar. Bring to a gentle simmer over medium heat and cook for about 5–7 minutes, or until the strawberries are soft.
Transfer the cooked strawberries to a blender and blend until completely smooth. Strain the purée through a fine-mesh sieve to remove seeds. Set aside.
In a pot, add ¾ cup of water and the cinnamon stick. Heat over medium heat and let it gently simmer for 3–5 minutes to infuse the flavor.
Remove the cinnamon stick and pour the strained strawberry purée into the pot. Stir to combine.
Reduce the heat to low. Stir in the baking soda. The mixture will foam slightly — this is normal and helps neutralize the fruit’s acidity to prevent the milk from curdling.
In a separate bowl, dissolve the maizena (cornstarch) in cold water, whisking well until completely smooth and free of lumps. Slowly pour this mixture into the pot while stirring continuously.
Increase the heat to medium. Add the milk, evaporated milk, the remaining sugar, and vanilla extract to the pot. Stir well to combine.
Cook over medium heat, stirring constantly to prevent sticking or scorching. Bring the mixture to a gentle boil, reduce the heat and cook for an additional 3 minutes, stirring continuously.
The atole is ready when it thickens enough to lightly coat the back of a spoon. If you run your finger across the spoon, it should leave a clear line that holds its shape.

Fresh or frozen strawberries: Both work well. If using frozen, there is no need to thaw first.
Prevent curdling: The baking soda helps neutralize the natural acidity of the strawberries, preventing the milk from curdling. Do not skip this step. Same applies if you substitute strawberries with any other fruit.
Adjusting thickness: If the atole thickens too much as it cools, stir in a splash of warm milk until it reaches your desired consistency.
Keep the atole covered while resting to avoid a skin forming on top. If it forms, reheat it at medium heat stirring at all times to avoid scorching, or strain it.
Reheating: Reheat gently on the stove or in the microwave in short intervals, stirring in between, to maintain a smooth texture.
Serving suggestion: Strawberry Atole pairs beautifully with Sweet pineapple tamales or a slice of Mexican sweet corn cake (Pan de Elote) for a cozy and comforting treat.