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+ servings
Mexican marzipan atole made with maicena and Mexican candy

Mexican Marzipan Atole with Maicena

Chef Adriana Martin
The recipe for the Mexican Marzipan Atole or Peanut Atole Hot Drink has cornstarch or maicena, peanut marzipan, and milk. A true delight! ⁣⁣ It comes together in a few minutes a must-try for breakfast or dinner.
5 from 40 votes
Prep Time 10 mins
Cook Time 10 mins
Course Beverages
Cuisine Mexican Cuisine
Servings 2 people
Calories 183.19 kcal


  • Aluminum milk jug
  • Wooden spoon
  • Mixing bowl
  • Measuring spoons
  • Blender


  • 2 cups milk or water
  • 2 peanut marzipan pieces or 2 tablespoons of powdered peanut butter
  • 1 1/2 tablespoons cornstarch or maicena
  • 1 teaspoon sugar optional


  • Dilute the cornstarch with water and mash the peanut marzipan pieces.
  • Add the crumbled marzipan to the blender and pour the milk. Blend like a smoothie.
  • Add the blended milk with the peanut marzipan to an aluminum milk jug or a saucepan and cook until milk starts bubbling and you know it is hot.
  • Until then add the diluted cornstarch and continue mixing with a wooden spoon or a milk frother. The atole will be ready when getting a smooth velvety consistency.
  • Serve hot and enjoy with pastries or tamales.



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Serving: 2cupsCalories: 183.19kcalCarbohydrates: 19.6gProtein: 8.12gFat: 8.06gSaturated Fat: 4.55gCholesterol: 24.4mgSodium: 113.31mgPotassium: 322.08mgFiber: 0.17gSugar: 14.4gVitamin A: 395.28IUCalcium: 275.72mg
Keyword atole, day of the dead, peanut butter
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram