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+ servings

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 68 votes
Prep Time 10 minutes
Cook Time 10 minutes
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.



  • A good replacement for peanut marzipan is peanut butter in powder or peanut butter spread.
  • You can use dairy-free options such as soy, almond, or oat milk.
  • Replace the sugar with brown sugar (atole will be darker in color).
  • Maple or agave syrup, honey, or sugar-free sweetener of your choice.
Other atole options include:
  • Atole de vanilla (vanilla). Made with milk, Mexican vanilla, sugar, and cornstarch.
  • Atole de fresa (strawberry). Made with cooked strawberries, sugar, cornstarch, and milk.
  • Atole de chocolate (chocolate). Made with Mexican chocolate, cornstarch, and milk or water.
  • Atole de guayaba (guava). Made with guava puree, cornstarch, and milk or water.
  • Atole de canela (cinnamon stick). Made with cinnamon spice, cornstarch, milk, or water.
  • Atole de coco (coconut). Made with coconut milk, coconut extract, cornstarch, and coconut flakes.
  • Atole de manzana (apple). Made with apple sauce, cinnamon, brown sugar, cornstarch, and milk.
  • Atole de almendra (almond). Made with almond paste, sugar, cornstarch, and milk.
  • Atole de calabaza (pumpkin). Made with candied pumpkin, piloncillo syrup, cornstarch, and milk.


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
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