Atole

Atole
Atole.jpg
Alternative namesAtol
TypeBeverage
Place of originMesoamerica
Serving temperatureHot
Main ingredientsMasa, water, piloncillo, cinnamon, vanilla
VariationsChampurrado

Atole or Spanish About this sounda'tole , from Nahuatl ātōlli [aːˈtoːlːi]), also known as atol and atol de elote, is a traditional hot corn- and masa-based beverage of Mesoamerican origin. Chocolate atole is known as champurrado or atole. It is typically accompanied with tamales, and very popular during the Christmas holiday season (las Posadas).

In Mexico

In Mexico, the drink typically includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla, and optional chocolate or fruit. The mixture is blended and heated before serving. Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a very thin, liquid consistency. Atole can also be prepared with rice, flour, or oatmeal in place of masa. In northern Mexico, a variation is also made using pinole (sweetened toasted corn meal). Although atole is one of the traditional drinks of the Mexican holiday Day of the Dead, it is very common during breakfast and dinnertime at any time of year. It is usually sold as street food.

Atole served at the Atole Fair in Coacalco de Berriozábal, State of Mexico

In many parts of Mexico and in the Unites States in communities with Mexican cultural roots, atole is a traditional comfort food. It is often eaten as a breakfast or an after dinner snack on cold days. In New Mexico, blue corn atole is finely ground cornmeal toasted for cooking, consumed as a grainy porridge-style drink served warm, usually sweetened with sugar and/or thinned with milk. It is usually served at breakfast like cream of wheat or oatmeal. Elders are said to have drunk atole because it gave them energy and if a mother is nursing it gives her more milk.[1] Salvadoran varieties include atol shuco ("dirty" atol, a reference to its darker color), particularly popular in the Cabañas region.[2] The Nicaraguan homologue is pinolillo. In some parts of Honduras, fresh corn is ground and the expressed liquid is used as the base (instead of masa).

Other Languages
العربية: أتول
Deutsch: Atole
español: Atole
français: Atole
italiano: Atole
עברית: אטולה
magyar: Atole
Nāhuatl: Atolli
日本語: アトーレ
polski: Atole
português: Atole
русский: Атоле
svenska: Atole
українська: Атоле