*Atole*, a beloved Mexican beverage, combines the earthy sweetness of masa with the tangy high notes of unrefined sugar cane, and sharp aromatics of cinnamon. [Chef Gabriela Cámara—celebrated chef of Mexico City’s Contramar](https://www.masterclass.com/classes/gabriela-camara-teaches-mexican-cooking), San Francisco’s Cala, and Onda in Los Angeles, author of the cookbook, *My Mexico City Kitchen*—evokes the comforts of deep summer with a blackberry jam. 


Gabriela Cámara’s Blackberry Atole Recipe

*Atole*, from the Nahuatl word *ātōlli*, is a traditional Mexican drink made of ground masa, a fresh dough made from ground corn. It’s served warm, usually sweetened with *piloncillo* and scented with cinnamon. *Piloncillo*, or unrefined whole cane sugar, looks like a craggy brown cone (you can find it at Latin markets). If you can’t track down it at any stores near you, mix 220 grams of brown sugar with 40 grams of molasses. Keep an eye out for Mexican cinnamon sticks, known as canela, which are rich and flavorful (you can also use ground cinnamon in a pinch).

*Atole* can be prepared simply, with the traditional spices and sweeteners, or mixed with seasonal fruit (in parts of Central America like El Salvador, for example, it’s also made with pineapple). When combined with [Mexican chocolate, it’s known as *champurrado*](https://www.masterclass.com/articles/how-to-make-champurrado). In Mexico, atole is [enjoyed alongside tamales](https://www.masterclass.com/articles/gabriela-camaras-sweet-tamales-de-guayaba-recipe) for celebrations like Day of the Dead and during the Christmas holidays but is also considered a comfort food fit for breakfast.
*Atole*, a beloved Mexican beverage, combines the earthy sweetness of masa with the tangy high notes of unrefined sugar cane, and sharp aromatics of cinnamon. [Chef Gabriela Cámara—celebrated chef of Mexico City’s Contramar](https://www.masterclass.com/classes/gabriela-camara-teaches-mexican-cooking), San Francisco’s Cala, and Onda in Los Angeles, author of the cookbook, *My Mexico City Kitchen*—evokes the comforts of deep summer with a blackberry jam. 


Atole, from the Nahuatl word ātōlli, is a traditional Mexican drink made of ground masa, a fresh dough made from ground corn. It’s served warm, usually sweetened with piloncillo and scented with cinnamon. Piloncillo, or unrefined whole cane sugar, looks like a craggy brown cone (you can find it at Latin markets). If you can’t track down it at any stores near you, mix 220 grams of brown sugar with 40 grams of molasses. Keep an eye out for Mexican cinnamon sticks, known as canela, which are rich and flavorful (you can also use ground cinnamon in a pinch).Atole can be prepared simply, with the traditional spices and sweeteners, or mixed with seasonal fruit (in parts of Central America like El Salvador, for example, it’s also made with pineapple). When combined with <a href='https://www.masterclass.com/articles/how-to-make-champurrado' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-champurrado","linkCopy":"Mexican chocolate, it’s known as \u003cem class=\"mc-text--italic\"\u003echampurrado\u003c/em\u003e","category":null}'>Mexican chocolate, it’s known as champurrado</a>. In Mexico, atole is <a href='https://www.masterclass.com/articles/gabriela-camaras-sweet-tamales-de-guayaba-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/gabriela-camaras-sweet-tamales-de-guayaba-recipe","linkCopy":"enjoyed alongside tamales","category":null}'>enjoyed alongside tamales</a> for celebrations like Day of the Dead and during the Christmas holidays but is also considered a comfort food fit for breakfast.

What Is Atole?

Atole, a beloved Mexican beverage, combines the earthy sweetness of masa with the tangy high notes of unrefined sugar cane, and sharp aromatics of cinnamon. <a href='https://www.masterclass.com/classes/gabriela-camara-teaches-mexican-cooking' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/gabriela-camara-teaches-mexican-cooking","linkCopy":"Chef Gabriela Cámara—celebrated chef of Mexico City’s Contramar","category":null}'>Chef Gabriela Cámara—celebrated chef of Mexico City’s Contramar</a>, San Francisco’s Cala, and Onda in Los Angeles, author of the cookbook, My Mexico City Kitchen—evokes the comforts of deep summer with a blackberry jam.

Atole, a beloved Mexican beverage, combines the earthy sweetness of masa with the tangy high notes of unrefined sugar cane, and sharp aromatics of cinnamon. Chef Gabriela Cámara—celebrated chef of Mexico City’s Contramar (https://www.masterclass.com/classes/gabriela-camara-teaches-mexican-cooking), San Francisco’s Cala, and Onda in Los Angeles, author of the cookbook, My Mexico City Kitchen—evokes the comforts of deep summer with a blackberry jam. 
