Atole De Leche
"Milk Atole"
From the treasured pages of La Cosina en el Bolsillo No. 4
Written by Antonio Vanegas Arroyo; José Guadalupe Posada
Atole De Leche
"Se hace de dos maneras a saber: Se compra el atole blanco común, se pone a hervir la leche endulzada al gusto, y si se quiere perfumar se le ponen unas hojas de naranjo frescas o una rajita de canela, se hierve el atole y conforme vaya espesando se le mezcla la leche dejándolo tan espeso como se desee. Es mejor, aunque mas costoso, este segundo metodo: se hace en la casa la harina del maíz y se vá colando con leche en vez de agüa, endulzándola y perfumándola al gusto. Se sirve generalmente con tamalitos finos."
English Translation
"It is made in two ways: The common white atole is bought, the milk is brought to a boil and sweetened to taste, and if you want to add fragrance, a few fresh orange leaves or a stick of cinnamon can be added. The atole is boiled and as it thickens, the milk is mixed in, leaving it as thick as desired. This second method is better, although more expensive: the corn flour is made at home and strained with milk instead of water, sweetening and flavoring it as you wish. It is generally served with fine little tamales."
Note on the Original Text
The recipe, written in early twentieth-century Mexican Spanish, is direct and assumes intimate knowledge of basic techniques and ingredient preparation—measurements are mostly 'al gusto' (to taste), and method details are given in broad strokes, not regimented steps. Spelling such as 'cosina' (nowadays 'cocina') reflects the day’s orthography or typographical quirks. There is an assumption that readers are versed in preparing atole from scratch, including home grinding and straining maize, and in judging ideal consistency solely by sight and feel.
Title
La Cosina en el Bolsillo No. 4 (1913)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo; José Guadalupe Posada
Era
1913
Publisher
Unknown
Background
Part of the delightful 'Cocina en el bolsillo' series, this charming 1913 cookbook serves up a pocket-sized collection of tempting recipes for a variety of dishes, perfect for culinary explorers of all kinds.
Kindly made available by
University of Texas at San Antonio
Atole de leche appears in 'La Cosina en el Bolsillo No. 4', a charming 1913 booklet by Antonio Vanegas Arroyo and illustrated by José Guadalupe Posada, famous for his satirical engravings. This volume was one in a popular series meant to guide early twentieth-century Mexican home cooks with handy recipes. While atole—a thickened drink of maize—has deep roots in Mesoamerican cuisine, this recipe reflects an urban, turn-of-the-century taste for refinement by using milk instead of water, and subtly perfuming the drink with orange leaves or cinnamon, a lovely blend of indigenous and European influences.
Back in 1913, cooks would have relied on clay or enamel pots set atop wood or charcoal stoves. Maize was ground by hand on a metate (a traditional grinding stone) to make the home-produced corn flour. Milk for the atole would have been fresh from the dairy, often unpasteurized, and orange leaves or cinnamon sticks sourced from kitchens or markets. A fine strainer or colander helped achieve the drink's silky texture, and a wooden spoon or molinillo (whisk) was essential for stirring and frothing.
Prep Time
10 mins
Cook Time
20 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 quart whole milk
- 1/3 to 1/2 cup white sugar (to taste)
- 3.5 ounces corn flour (masa harina or finely ground nixtamalized corn; homemade if possible)
- 1 fresh orange leaf (or substitute with a strip of orange zest or omit)
- 1 small cinnamon stick (optional)
- Pinch of salt (optional, to taste)
Instructions
- Atole de leche can be made in two methods, as described in the 1913 recipe.
- For the simpler version, purchase plain white atole (a maize flour-based beverage, easy to find in Mexican grocery stores), then heat 1 quart of whole milk in a saucepan, sweeten to taste with about 1/3 to 1/2 cup of sugar, and add a fresh orange leaf or a cinnamon stick if you wish for fragrance.
- Bring the atole base to a simmer; as it thickens, gradually mix in the hot sweetened milk, stirring constantly and adjusting the thickness to your preference.
- For the more elaborate and traditional method, prepare maize flour at home by grinding dried masa corn and sifting it finely.
- Then, little by little, mix and strain this corn flour with 1 quart of milk (instead of water), sweeten the milk with sugar, and flavor with either orange leaves or cinnamon stick.
- Cook gently, stirring until thickened to your liking.
- Serve piping hot, ideally with delicate tamales for dipping.
Estimated Calories
230 per serving
Cooking Estimates
It takes about 10 minutes to prepare the ingredients and 20 minutes to cook the atole. The recipe yields 4 servings, and each serving is about 230 calories. Enjoy it hot for breakfast or as a snack.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Dietary Preference
Culinary Technique
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Einen Schweinß Kopf Zu Kochen
This recipe hails from the 'Koch Puech', a lavish and encyclopedic German cookbo...
Browse our complete collection of time-honored recipes