Atole

Atolé, also spelled atol in some regions, is a traditional warm beverage from Mexico and Central America. The drink is made from masa harina (corn dough flour) or ground maize cooked in water or milk, yielding a thick, porridge-like consistency. It is typically sweetened and flavored with ingredients such as piloncillo or sugar, cinnamon, and vanilla. Variants use different bases, including atolé de elote (made from fresh corn) or atolé de arroz (rice-based), and some preparations use milk or coconut milk for extra richness.

Preparation involves whisking the masa with the chosen liquid to break up lumps, then simmering while stirring until thickened. The result is a smooth, creamy beverage served hot or warm, commonly for breakfast or as a comforting drink during cooler weather. Atole is frequently paired with savory dishes such as tamales, and is also prepared for festive occasions and holidays in some regions. In many places, the chocolate-flavored version known as champurrado is prepared by adding chocolate and sometimes a little more liquid to produce a thicker, richer drink.

Regional traditions: In Guatemala and parts of Central America, atol or atole is similarly prepared with corn-based dough and may be sweetened with sugar or honey and flavored with cinnamon or vanilla. The beverage is considered a staple in traditional cuisine and reflects historical corn-based culinary practices.