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Two ceramic mugs filled with a creamy Guava Atole, topped with cinnamon, sit on a blue woven mat with cut guavas and orange flowers in the background.

Guava Atole Recipe and Video

Guava atole is a traditional Mexican warm beverage that's creamy, comforting, and perfect for cold mornings or alongside tamales. This recipe uses fresh guavas simmered with cinnamon, then blended and mixed with milk to create a velvety smooth drink. It's a beloved family recipe that brings the authentic flavors of Mexico to your kitchen.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 cups
Calories: 249kcal

Ingredients

  • 3/4 lb guavas approx 300g guavas 3-4 large
  • 1 small cinnamon stick
  • 1.8 oz brown sugar approx, 50g
  • ½ teaspoon baking soda
  • 3 cups milk
  • 1½ cups water divided (1 cup for cooking guavas, ½ cup for dissolving cornstarch)
  • 4 tablespoons cornstarch
  • Optional: ground cinnamon for garnish

Utensilios

Instructions

Prepare the guava purée:

  • Wash the guavas and cut off the black "crown" from each one. Quarter them.
  • In the pot, place the guava quarters, cinnamon, sugar, and one cup of water. Bring to high heat until boiling. Reduce to low heat, cover, and cook for 15 minutes or until the guavas are soft and a syrup has formed.
  • Let the mixture rest for 5 minutes to cool slightly. Remove the cinnamon stick (you can leave small pieces if you like a more intense cinnamon flavor). Pour the guavas with their juice into the blender and blend until smooth.
  • Pour the blended purée through a strainer placed over the same pot. Press with a spoon to extract as much pulp as possible, leaving the seeds behind.

Neutralize the acidity.

  • Add the baking soda to the strained purée, heat on low while stirring constantly until the baking soda dissolves completely. You'll see foam form—this is normal. This step prevents the milk from curdling.

Make the atole

  • With the purée still on medium heat, pour in the 3 cups of cold milk little by little, stirring constantly to integrate well. Watch so the milk doesn't boil over.
  • Dissolve the cornstarch in half a cup of water until there are no lumps. When the milk is about to boil, mix the cornstarch again (as it tends to settle) and pour it into the pot while stirring constantly.
  • Continue stirring without stopping until the atole starts to simmer gently. Lower the heat and cook for 2-3 more minutes, stirring constantly until reaching desired consistency. Remember it will thicken more as it cools.
  • Adjust sweetness if needed and serve hot in mugs or clay jars, sprinkle with ground cinnamon if desired.

Nutrition

Nutrition Facts
Guava Atole Recipe and Video
Amount per Serving
Calories
249
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
22
mg
7
%
Sodium
 
217
mg
9
%
Potassium
 
650
mg
19
%
Carbohydrates
 
41
g
14
%
Fiber
 
5
g
21
%
Sugar
 
29
g
32
%
Protein
 
8
g
16
%
Vitamin A
 
830
IU
17
%
Vitamin C
 
194
mg
235
%
Calcium
 
263
mg
26
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Drinks
Cuisine: Mexican
Keyword: guava atole, hot beverages, How to make atole, mexican beverages

Notes

If the milk curdles: Don't worry, pour everything into the blender, blend for a few seconds and it's fixed.
To reheat: Avoid adding liquid—when it heats, the thickness will loosen a bit. But if it's still too thick, you can add a splash of water or milk.