Orange Atole (Hot Mexican Corn Drink With Orange Zest) Recipe

Mexican atoles, hot drinks thickened with corn, are a luxurious (and ancient) tradition, and an interesting alternative to hot cocoa. Sometimes spelled atol, they are made by cooking ground field corn (not the sweet corn we eat on the cob) in water to form a thick, hot beverage. This recipe uses finely ground masa harina, because it instantly rehydrates in water.

Different versions of atole can be found all over Mexico, including fruit flavors like blackberry and pineapple. Champurrado, the chocolate-flavored one, was my gateway atole. This peanut-flavored version is heavenly too.

Here, orange zest is added to infuse the atole with a bright citrus scent.

The process is essentially the same as for other atoles, with the orange zest acting as the flavoring. (I include a lot of extra details in my champurrado recipe on how to put atoles together.) If you have it, a little star anise adds more depth and warm-spice flavor, but this is also good with just plain orange.

It doesn't take long for the orange flavor to infuse into the atole. I thin this one a little more than the champurrado and peanut flavors—there's just something about the lightness of the orange flavor that made me want it to be a little less dense and creamy.

Once you've mastered these flavors, feel free to experiment. The method is basically the same—what flavor do you want to sip while gazing through a window at the snow falling outside?