Atole Latte

Recipe: Arturo Enciso , Gusto Bread , Long Beach, California

Photo: Stan Lee

November 10, 2025

A traditional corn-based drink gets a modern makeover.

In the November/December 2025 issue Javier Cabral explores today’s approaches to centuries-old corn-based drinks. At Gusto Bread in Long Beach, California, owner Arturo Enciso makes an atole cream to appeal to “a new generation of consumers who prefer richer, sweeter flavors and creamier textures.” The cream is then used in Gusto’s atole sheet cake as well as their atole latte.

Ingredients

Atole Latte
1/3 cup atole
1 shot espresso
_______________________________
Atole
3/4 cup milk
3/4 cup cream
1/2 cup corn masa (fresh)
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 tsp. kosher salt
1/4 tsp. vanilla paste
1 stick canela (Ceylon cinnamon)

Tools:blender, fine-mesh sieve, whisk
Glass:mug

Preparation

AtolePlace the ingredients in a blender. Blend on medium speed for 20-30 seconds until the sugar dissolves and the masa and canela are broken down. Be careful not to overblend, as excess blending can cause the dairy to overwhip.

Pour the mixture into a pot and cook over medium heat, constantly stirring and scraping the bottom to prevent burning. Cook until the mixture thickens to a smooth, glossy consistency, similar to wet paint (approximately 8-10 minutes).

Once thickened, strain the mixture through a fine-mesh sieve to eliminate any solids. Transfer to an airtight container and refrigerate for up to 3 days.
Atole LatteMix the atole with a shot of espresso in your preferred cup. Whisk until smooth, then add steamed milk on top.

For an iced version, combine the atole with espresso, then shake with ice and milk.
NoteFresh masa is highly recommended for the best flavor and texture. However, if it’s hard to find, you can substitute by mixing equal parts water and masa harina to create a similar consistency.