Atole de Calabaza is a warm, creamy Mexican pumpkin drink made with homemade pumpkin purée, piloncillo, and warming spices. Thickened with masa harina or cornstarch, this traditional atole is comforting, nourishing, and easy to make dairy-free.
Atoles always take me back to my childhood, hands wrapped around a warm mug, snuggled next to my parents at the end of the day. This atole de calabaza is one of my favorite variations because it starts with homemade pumpkin purée simmered with piloncillo, canela, and cloves, the same deeply flavorful base I use for my empanadas de calabaza.
What I love most about this recipe is how naturally rich and comforting it is. The pumpkin gives it a gentle sweetness, the spices bring warmth without overpowering, and you can easily make it with almond milk for a dairy-free version that still tastes creamy and traditional. And like Champurrado, it's a simple blend of ingredients that, when simmered slowly, creates a cozy, delicious drink that's perfect for the cold weather.
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For more cozy atole recipes, check out Rice Atole and Atole de Nuez.
What is Atole?
Atole is a traditional Mexican drink made by simmering milk or water with a thickener. Most often, this is masa harina, a finely ground, dried corn dough used for tortillas and tamales that adds subtle corn flavor and a creamy, comforting texture. Some recipes use cornstarch for a lighter, silkier finish.
Atole is typically flavored with ingredients like cinnamon, vanilla, chocolate, nuts, or fruit, and is enjoyed during cool evenings, holidays, and family celebrations.
Ingredients & Substitutions
This atole starts with my Puré de Calabaza (pumpkin puree) made from fresh pumpkin, piloncillo, cinnamon sticks, and cloves. For that classic creamy texture, you can thicken it with either masa harina, adding a warm, earthy depth that pairs beautifully with pumpkin, or cornstarch for a lighter, silkier finish. Choose whichever texture you prefer. Milk (or almond milk for a dairy-free option) keeps it creamy, and a touch of vanilla rounds out the flavor.
See recipe card for a full list of the ingredients and quantities.
Step-by-Step Instructions
- Toast the Masa Harina (if using): In a medium pan over low heat, toast the masa harina until lightly golden and fragrant. Set aside.
(Skip this step if using cornstarch.)
- Make Cinnamon Tea: In a medium pot, simmer cinnamon stick and until the water is a deep caramel color and fragrant.
- Blend Masa: Blend the toasted masa (or cornstarch) with warm water until completely smooth.
- Blend Pumpkin Puree: Add the homemade pumpkin purée to the blender and blend until fully incorporated with the masa.
- Add Masa Pumpkin Mixture: Slowly pour the blended masa into the pot while whisking continuously to prevent lumps.
- Add Milk: Stir in the milk and bring to a gentle simmer. Do not boil.
- Simmer and Whisk: Simmer on low for about 10 minutes. Use a molinillo or whisk to mix every few minutes.
- Add Vanilla: Remove the cinnamon stick. Turn off the heat, stir in vanilla, taste, and adjust sweetness as needed. Serve warm.
Recommended for This Recipe
Mexican Molinillo
A Mexican molinillo is traditional wooden whisk used to mix and froth hot chocolate and atoles.
How to Serve
Enjoy this atole warm in a mug, like a cozy cup of hot chocolate. It pairs beautifully with tamales, pan dulce, churros, or freshly made tortillas for a comforting snack or breakfast.
You can also accompany it with:
Storing and Reheating
Store atole in the refrigerator in a tightly sealed jar or other airtight container for up to 4 days.
The drink may thicken as it sits, so stir in a splash of milk or water when reheating.
To reheat, warm it gently in a small pot over low heat, stirring occasionally to prevent sticking. You can also reheat in a microwave-safe mug in short intervals, stirring between each burst for even heating.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Atole de Calabaza (Pumpkin Atole)
Equipment
- Medium Pot
- whisk or molinillo
Ingredients
- 5 cups water, divided
- 1 Ceylon cinnamon stick
- ¼ cup masa harina or cornstarch
- 3 cups homemade pumpkin puree
- 3.5 cups whole milk or almond milk
- 1 teaspoon vanilla
- 2-4 tablespoon granulated piloncillo or brown sugar only If needed for extra sweetness
Instructions
- If using masa harina, heat a medium saucepan over low heat. Add the masa harina and toast, stirring constantly, until lightly golden and fragrant, about 2-3 minutes. Remove from heat and set aside.(If using cornstarch, do not toast.)
- In a medium pot, combine 4 cups of water and cinnamon stick. Bring to a gentle simmer over medium heat until the water is a deep caramel color and fragrant.
- Transfer the toasted masa harina to a blender and add 1 cup of warm water. Blend until completely smooth, scraping down the sides as needed.
- Add the homemade pumpkin purée to the blender and blend again until fully combined.
- Reduce the heat on the cinnamon mixture to low. Slowly pour in the blended pumpkin-masa mixture, whisking constantly to prevent lumps.
- Stir in the milk and bring the mixture to a gentle simmer. Do not let it boil. Simmer on low for about 10 minutes, stirring frequently with a whisk or molinillo to prevent sticking.
- Remove the cinnamon stick. Turn off the heat and stir in the vanilla extract. Taste before adding extra sweetener, as the pumpkin purée already contains piloncillo. If needed, adjust sweetness with granulated piloncillo or brown sugar.
- Serve warm.
Notes
- For extra creaminess, you can substitute 1½ cups of the milk with 12 oz evaporated milk.
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