HISTORY
Atole (Mexican Spanish, from Nahuatl atolli) is a traditional cornstarch-based Mexican and Central American (where it is known as atol) hot drink. Chocolate atole is known as champurrado. It is typically accompanied with tamales, and very popular during the Christmas holiday season (Las Posadas).

The drink typically includes masa (corn meal), water, piloncillo, cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. The resulting blends vary in texture, ranging from a porridge to a very thin liquid consistency. Atole can also be prepared with rice flour in place of masa. In northern Mexico there is also a variation 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. It is usually sold as street food.

Other derivations exist, like 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.