Atole de Oro

Our golden atole: a warm, thick masa drink sweetened with coconut sugar and spiced with cinnamon, turmeric and cardamom. Rooted in centuries of Mesoamerican tradition and made to comfort, ground and restore.

Makes about 3 quarts (10–12 mugs) · Prep 10 min · Cook about 30 min

Ingredients

• 4¾ cups oat milk

• 1½ cups plus 2 tablespoons water

• 1¼ cups coconut sugar

• 1½ cinnamon sticks

• 1 cup plus 3 tablespoons masa harina

• 2¾ cups warm water, for mixing with the masa

• 1 tablespoon vanilla extract

• ½ teaspoon salt (a generous half)

• 1¼ teaspoons ground cinnamon

• 1¼ teaspoons ground turmeric

• 1¼ teaspoons ground cardamom

• A generous ¼ teaspoon black pepper

• A generous ¼ teaspoon ground nutmeg

• A generous ¼ teaspoon ground fenugreek

• About ⅓ cup ice (optional, for an extra-creamy finish)

Instructions

1. Add the oat milk, water, coconut sugar, cinnamon sticks and all the ground spices (not the salt) to a medium pot. Warm over low-medium heat, stirring often so nothing sticks, until the sugar has completely dissolved.

2. In a bowl, whisk the masa harina with the warm water until completely smooth.

3. Slowly whisk the masa mixture into the pot along with the vanilla and salt.

4. Bring to a gentle simmer, then reduce the heat to low. Cook, stirring frequently, for 20–30 minutes, until thick, creamy and velvety: thick enough to coat the back of a spoon but thin enough to pour and sip.

5. Remove the cinnamon sticks. For an extra-creamy texture, stir in the ice to finish. Taste and adjust the seasoning, and add a little more milk or water if it's too thick.

Notes

• Atole thickens as it cools. Reheat gently with a splash of oat milk.

• Keeps 3–4 days in the fridge.

Scaled for home kitchens from our 30-quart community kitchen batch.