Peanut Atole (Hot Mexican Corn Drink With Peanut Flavor) Recipe

Mexican atoles, hot drinks thickened with corn, can be flavored with just about anything. For me, champurrado, the chocolate version, was where it all started, and you can find additional information on history and technique here too. Orange atole is a fruit variation that’s also very good. Essentially, masa harina is whisked into warm water, then milk, salt, and other flavors are added to customize your atole experience.

It's hard to believe I could like any flavor more than chocolate, but man, peanut atole gives champurrado some serious competition. The method is exactly the same, but instead of adding the milk and then following with chocolate, I blend some peanut butter into the milk, then whisk them into the base together.

I suggest using a more "natural" type of peanut butter—you know, where the only ingredient is peanuts, no salt, sugar, or anything else added—for the best roasted-peanut flavor. Just avoid chunky versions, or you'll end up with scratchy little bits of peanut in the drink.

I add just enough dark brown sugar to lightly sweeten the drink. Then the process ends the same as the champurrado: simmering, thinning with water, and giving it a quick whisking or blending right before serving to froth it a little.

This stuff is heavenly.