Blue corn Atole

Teresa Morgan Recipe

By Teresa Morgan alohaTeri


In New Mexico, blue corn atole is finely ground cornmeal toasted for cooking, consumed as a grainy porridge-style drink served warm, usually sweetened with sugar and/or thinned with milk. It is usually served at breakfast like cream of wheat or oatmeal. I grew up with this amazing drink.and now that it is getting cold out I will be making this for my family. Blue corn can be used in othe recipes as well .

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1 cup milk
2 teaspoons sugar (or to taste)
4 teaspoons roasted cornmeal
cinnamon and/or other spices can be added to taste

Directions Step-By-Step

In a large saucepan, whisk milk into the masa flour little by little until completely mixed and free of lumps. Heat over meadium heat, stirring constantly, until it just begins to thicken. Add cinnamon and sugar. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy.

Serve hot in mugs.

About this Recipe

Other Tag: Quick & Easy

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Oct 18, 2010 - Teresa Morgan shared this recipe with discussion group: South Western Cooking
Diana Wright dmw53184
Oct 21, 2010
thankyou for sharing great recipe i didnt realize you could make a drink out of blue corn meal... if you have a fry bread recipe and blue corn cake recipe that your willing to share could you post? thankyou and have a great day.
Cheryl Chavez cheryllynnchavez
Jan 13, 2011
I think it is nasty. . . LOL. . .but my husband loves it!
Nov 11, 2011 - S I shared this recipe with discussion groups: Let's Have a Beverage! (aka "Let's Have A Drink!") Unique Recipes and Tips
Feb 10, 2014 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)
Robert Haile jackelope65
Jun 11, 2014
Vey popular in Costa Rica on dia del maize.