Atole facts for kids
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| Alternative names | Atol |
|---|---|
| Type | Beverage |
| Place of origin | Mesoamerica |
| Serving temperature | Hot |
| Main ingredients | Masa, water, piloncillo, cinnamon, vanilla |
| Variations | Champurrado |
Atole (from Nahuatl ātōlli) is a warm, thick drink from Mesoamerica. It is also called atolli or atol de elote. It is usually made from corn and a special corn dough called masa.
A special chocolate version of atole is known as champurrado. People often enjoy atole with tamales. It is very popular during special holidays like Day of the Dead (on November 2nd) and Las Posadas (during the Christmas season).
What is Atole?
In Mexico, atole is often made with masa (corn flour), water, piloncillo (a type of unrefined sugar), cinnamon, and vanilla. Sometimes, chocolate or fruit is added for extra flavor. All these ingredients are mixed together and heated before serving.
To make atole, masa is first toasted on a flat griddle called a comal. Then, water that has been boiled with cinnamon sticks is added. The drink can be thick like a porridge or thinner, like a regular drink. Instead of masa, atole can also be made with rice, wheat, or oatmeal. In northern Mexico, a version made with pinole (sweet toasted cornmeal) is also popular.
Even though atole is a traditional drink for holidays like Day of the Dead and Las Posadas, it is enjoyed all year round. Many people have it for breakfast or dinner. You can often find it sold as street food.
Atole is considered a comfort food in many parts of Mexico and in Mexican communities in the United States. It's a warm and cozy drink, perfect for cold days. In New Mexico, a special blue corn atole is made from finely ground and toasted blue cornmeal. It is served warm, often sweetened with sugar or thinned with milk. People usually eat it for breakfast, similar to oatmeal. Older people used to drink atole because it gave them energy.
Atole in Central America
In countries like Guatemala, Honduras, and El Salvador, atol de elote (corn atole) is a favorite drink. In El Salvador, you can also find atol de piña (pineapple atole).
Some special kinds of atole in El Salvador include atol shuco, which means "dirty atole" because of its darker color. This type is very popular in the Cabañas region. In Nicaragua, a similar drink is called pinolillo. In some parts of Honduras, people make atole by grinding fresh corn and using the liquid from it as the base, instead of masa.
See also
In Spanish: Atole para niños
