Atol de Elote

Name: Atol de Elote
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Honduran
Ingredients: 6 ears fresh sweet corn, kernels removed; 3 cups whole milk; 1/2 cup sugar; 2 cinnamon sticks; 1 tsp vanilla extract; Pinch of salt; Ground cinnamon for garnish

Atol de Elote (ah-TOHL deh eh-LOH-teh)

Sweet Corn Beverage

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 254 kcal

A thick, warm, sweet beverage made from fresh corn kernels blended with milk, cinnamon, and sugar. Silky, comforting, and deeply traditional.

Nutrition & Info

Protein 6.0g

Carbs 44.0g

Fat 6.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

blender saucepan fine mesh strainer wooden spoon

Presentation Guide

Vessel: ceramic mug or jicara

Garnishes: ground cinnamon dusting

Accompaniments: bread, tamales

Ingredients

6 ears fresh sweet corn, kernels removed
3 cups whole milk
1/2 cup sugar
2 cinnamon sticks
1 tsp vanilla extract
Pinch of salt
Ground cinnamon for garnish

Instructions

1
Blend corn kernels with one cup of milk until smooth.
2
Strain through a fine mesh strainer into a saucepan, pressing to extract all the liquid. Discard fibrous solids.
3
Add remaining milk, sugar, cinnamon sticks, vanilla, and salt. Cook over medium heat, stirring constantly.
4
Continue stirring as the mixture thickens to a drinkable but substantial consistency, about fifteen minutes. Remove cinnamon sticks.
5
Serve warm in mugs, dusted with ground cinnamon. Can also be served chilled.

💡

Did You Know?

Atol de elote is so beloved in Honduras that street vendors with large pots strapped to their bicycles can be heard calling out their wares in neighborhoods every morning.

Chef's Notes

Equipment Tips

blender
saucepan
fine mesh strainer
wooden spoon

Garnishing

ground cinnamon dusting

Accompaniments

bread, tamales

The Story Behind Atol de Elote

Atol de elote is one of the most ancient beverages in Mesoamerican culinary history, with origins stretching back thousands of years to the earliest corn-cultivating civilizations. The Lenca, Maya, and other indigenous peoples of Honduras prepared corn-based beverages as both nourishment and ceremonial offerings. The Spanish addition of milk and cane sugar transformed the drink into the sweet, creamy version enjoyed today. It remains an essential part of Honduran breakfast culture and is deeply connected to the country's identity as a corn-growing nation.

🕐 Traditionally enjoyed breakfast or afternoon merienda 📜 Origins: Pre-Columbian Mesoamerican

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