Atole
From Wikipedia, the free encyclopedia
Atole is a traditional cornstarch-based Mexican and Central American (where it is known as atole) 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. Atole can also be prepared with rice flour in place of masa. There is also a variation using pinole (Toasted corn meal). Atole is one of the traditional drinks of the Mexican holiday Day of the Dead.
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.
[edit] See also
- Champurrado – a Mexican chocolate-based atole
- Shuco – a Salvadoran atole made of Blue Maize
[edit] External links
- Atole Made with cinnamon and brown sugar
- Champurrado Made with Masa and flavored with Mexican chocolate and Anise
- Recipe for Mexican Atole on GormetSleuth.
- Definition of Atole on Hormel Glossary.
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