Atole is an energetic beverage still enjoyed in Mexico mostly for breakfast
The atole, from the nahuatl atolli 'aguado', from “atl” agua and “tol”, diminutive, also known as atol in some regions of the country, is a drink of pre-Hispanic origin consumed in essence in Mexico. Originally it was a sugary cooking of corn flour in water, in such proportions that at the end of the cooking the result has a moderate viscosity and a certain thickness.
What flavours can atole have?
Certain aromatic species were added, such as cocoa, vanilla, cinnamon, anise, orange blossom, orange leaves and other flavorings, such as chocolate, juice or sweet fruit pulp, to increase its tastability and give variety. It is traditionally sweetened with piloncillo, although sugar or honey are also used. It can also be prepared with milk instead of water. When chocolate is added it is called champurrado. Some typical flavors of atole are: strawberry, vanilla, chocolate, guava, pineapple, blackberry, plum, mango, coconut, cinnamon and walnut.
Why we like atole?
Atole has been part of Mexican culture for centuries, and it's part of specil festivies, such as Dia de Muertos.
No specific festivity is needed to prepare and enjoy a delicious energetic drink. It is a good beverage for mothers that are nursing and for people recovering from a disease or a surgery. Just be careful, as with other meals, the excess can cause obesity.
Cup not included