In just 15 minutes I share a Mazapan Latte Recipe that turns crushed marzipan into a simple Mexican drink to enjoy with your favorite pan dulce or tamales.

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I like to think of my Atole De Mazapan as what happens when a Mazapan Latte Recipe sneaks into your morning. Made with whole milk and crushed mazapan candies, it tastes like peanut marzipan warmed up, kinda nostalgic but also a little surprising.

I kept it simple on purpose, because sometimes less does more, right. It sits close to a Mexican Hot Chocolate Drink in comfort but plays its own tune, with a texture that makes you want to sip slow and think about the first bite of pan dulce.

Give it a try when you want something a bit different, you might love it.

Ingredients

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Whole milk: Provides protein and calcium, adds creaminess, higher in fat so use in moderation.
Mazapan candies: Sweet peanut marzipan, lots of carbs and sugar, some protein from peanuts.
Cornstarch: Thickens the atole, mostly carbs, no fiber or protein, neutral flavor.
Granulated sugar: Pure sweetener, high in calories, boosts sweetness not nutrition, use sparingly.
Vanilla extract: Adds aroma and perceived sweetness, no significant nutrition, small amount goes far.
Cinnamon stick: Warm spice, low calories, may help blood sugar, gives cozy flavor.
Crushed peanuts: Extra crunch, adds protein and healthy fats, but adds calories if salted.

Ingredient Quantities

4 cups whole milk (about 1 L)

1 cup water (240 ml)

4 mazapan candies (Mexican peanut marzipan), crushed, about 60 to 80 g total

3 tablespoons cornstarch (about 24 g) plus 1/2 cup (120 ml) cold milk or water for the slurry

1/3 cup granulated sugar (about 65 g), or to taste

1 teaspoon pure vanilla extract

Pinch of salt

1 small cinnamon stick (optional, for a bit of warm spice)

Extra crushed mazapan or chopped peanuts for garnish (optional)

How to Make this

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1. Crush 4 mazapan candies into fine crumbs using a zip-top bag and rolling pin or a food processor, set aside a little extra for garnish.

2. In a small bowl whisk together 3 tablespoons cornstarch and 1/2 cup cold milk or water until totally smooth, no lumps.

3. In a medium saucepan pour 4 cups whole milk and 1 cup water, add a pinch of salt and 1 small cinnamon stick if using, then stir in the crushed mazapan.

4. Heat the milk mixture over medium heat, stirring often, until the mazapan mostly dissolves and the liquid is warm but not boiling, about 4 to 6 minutes.

5. Remove the cinnamon stick, then slowly whisk in the cornstarch slurry so it blends without forming lumps.

6. Keep cooking over medium low, whisking constantly, until the atole thickens to a creamy, pourable consistency, about 3 to 5 minutes. Don’t let it boil hard or it might get grainy.

7. Stir in 1/3 cup granulated sugar (or to taste) and 1 teaspoon vanilla extract, taste and adjust sweetness. If it gets too thick, thin with a splash of milk or water.

8. For an extra smooth result strain the atole through a fine mesh sieve into a clean pot or pitcher to remove any stubborn bits.

9. Keep warm on the lowest heat, stirring now and then. If a skin forms press plastic wrap right on the surface to prevent it.

10. Serve hot in mugs, garnish with extra crushed mazapan or chopped peanuts, and enjoy with pan dulce or tamales. Leftovers refrigerate, reheat gently with a little milk while stirring.

Equipment Needed

1. Medium heavy-bottomed saucepan
2. Measuring cups and spoons
3. Small mixing bowl
4. Whisk
5. Zip-top bag plus rolling pin, or a food processor to crush the mazapan
6. Fine mesh sieve
7. Heatproof spatula or wooden spoon for stirring
8. Pitcher or heatproof mugs and a ladle for serving
9. Plastic wrap (to press right on the surface if a skin forms)

FAQ

Can I use almond milk or oat milk instead of whole milk? Yes, you can, but the flavor and creaminess will change. Use full-fat or barista-style non-dairy milks for best texture and adjust the cornstarch if it seems too thin.

How do I crush mazapán quickly? Throw them in a food processor and pulse until fine. If you don't have one, smash in a zip bag with a rolling pin or the bottom of a heavy pan.

My atole got lumpy, what do I do? Blend it briefly with an immersion blender or regular blender, or strain through a fine mesh. Next time make sure the slurry is fully smooth and whisk constantly while adding it.

Can I make this ahead and reheat it? Yes. It thickens when chilled, so reheat gently and whisk in a little milk or water to loosen before serving.

Is there a good substitute for mazapán? You can try peanut butter or ground roasted peanuts plus a touch of sugar, but it won't taste exactly like mazapán. The candy gives a specific crumbly sweet peanut-marzipan note that's hard to mimic perfectly.

How thick should atole be? It should coat the back of a spoon like heavy cream. Not as thick as pudding but thicker than milk.

Atole De Mazapan Recipe Substitutions and Variations

Whole milk: swap for evaporated milk 1:1 for a richer atole, or use unsweetened oat or almond milk 1:1 if you need dairy free; oat will be creamier than almond.
Mazapan candies: use about 1/3 cup smooth peanut butter (roughly same weight) or 1/3 cup finely ground roasted peanuts plus 1 tbsp powdered sugar, peanut butter makes it silkier while ground peanuts keep that crumbly mazapan vibe.
Cornstarch: replace with arrowroot or tapioca starch 1:1 (same thickening), or use all purpose flour at about double the cornstarch amount (so ~6 tbsp) and simmer a bit longer to cook off the raw flour taste.
Granulated sugar: swap for light brown sugar 1:1 for a deeper, caramel note, or use honey or maple syrup at about 3/4 the quantity (reduce other liquids or add a touch more slurry since liquid sweeteners can thin the atole).

Pro Tips

– Toast the crushed mazapan for more flavor. Toss the crumbs in a dry skillet over medium for 60 to 90 seconds until you can smell them, watch closely cause they burn fast. Grinding them finer after toasting then sifting helps keep the drink silky instead of grainy.

– Be obsessive about the slurry. Whisk the cornstarch with cold liquid until totally smooth, no lumps, then temper it by stirring a few tablespoons of the warm milk into the slurry before adding it back to the pot. That extra step stops weird clumps from forming.

– Control the heat and texture. Cook slow and steady on low to medium low, stir pretty much nonstop while it thickens, dont let it come to a rolling boil or it can get gritty. If it firms up too much, thin with a little hot milk not cold, youll get a smoother finish.

– Finish and store like a pro. Taste and adjust sugar and vanilla at the end, a pinch more salt will make the peanut notes pop. Strain for ultra smoothness, press plastic right on the surface to stop a skin forming, refrigerate in an airtight container and reheat gently with a splash of milk while whisking.

Atole De Mazapan Recipe

Recipe by Dan Coroni

0.0 from 0 votes

In just 15 minutes I share a Mazapan Latte Recipe that turns crushed marzipan into a simple Mexican drink to enjoy with your favorite pan dulce or tamales.

Servings

servings

Calories

223

kcal

Equipment: 1. Medium heavy-bottomed saucepan
2. Measuring cups and spoons
3. Small mixing bowl
4. Whisk
5. Zip-top bag plus rolling pin, or a food processor to crush the mazapan
6. Fine mesh sieve
7. Heatproof spatula or wooden spoon for stirring
8. Pitcher or heatproof mugs and a ladle for serving
9. Plastic wrap (to press right on the surface if a skin forms)

Ingredients

4 cups whole milk (about 1 L)
1 cup water (240 ml)
4 mazapan candies (Mexican peanut marzipan), crushed, about 60 to 80 g total
3 tablespoons cornstarch (about 24 g) plus 1/2 cup (120 ml) cold milk or water for the slurry
1/3 cup granulated sugar (about 65 g), or to taste
1 teaspoon pure vanilla extract
Pinch of salt
1 small cinnamon stick (optional, for a bit of warm spice)
Extra crushed mazapan or chopped peanuts for garnish (optional)

Directions

Crush 4 mazapan candies into fine crumbs using a zip-top bag and rolling pin or a food processor, set aside a little extra for garnish.
In a small bowl whisk together 3 tablespoons cornstarch and 1/2 cup cold milk or water until totally smooth, no lumps.
In a medium saucepan pour 4 cups whole milk and 1 cup water, add a pinch of salt and 1 small cinnamon stick if using, then stir in the crushed mazapan.
Heat the milk mixture over medium heat, stirring often, until the mazapan mostly dissolves and the liquid is warm but not boiling, about 4 to 6 minutes.
Remove the cinnamon stick, then slowly whisk in the cornstarch slurry so it blends without forming lumps.
Keep cooking over medium low, whisking constantly, until the atole thickens to a creamy, pourable consistency, about 3 to 5 minutes. Don’t let it boil hard or it might get grainy.
Stir in 1/3 cup granulated sugar (or to taste) and 1 teaspoon vanilla extract, taste and adjust sweetness. If it gets too thick, thin with a splash of milk or water.
For an extra smooth result strain the atole through a fine mesh sieve into a clean pot or pitcher to remove any stubborn bits.
Keep warm on the lowest heat, stirring now and then. If a skin forms press plastic wrap right on the surface to prevent it.
Serve hot in mugs, garnish with extra crushed mazapan or chopped peanuts, and enjoy with pan dulce or tamales. Leftovers refrigerate, reheat gently with a little milk while stirring.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.