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Concha Atole {Atole de Concha}

I’m putting my twist on the traditional atole by adding a fluffy concha. A Concha, milk, cinnamon and sugar blended together, served warm is the sweetest way to kick off a chilly day.
Author Vianney Rodriguez


  • 1 concha
  • 2 cups of milk divided
  • 1 pinch of ground cinnamon
  • 2 tsp sugar


  1. Break, or slice the concha into pieces and let soak in 1 cups milk in a blender cup for 5 minutes; puree until smooth. Heat the remaining 1 cup of milk and the cinnamon stick in a saucepan over medium heat until very warm. Pour in the concha puree and stir to combine. Continue to cook, stirring constantly, for about 5 minutes or until the atole has started to thicken slightly. Sweeten with sugar. Ladle into mugs.