About the dish
Atole is one of the oldest drinks of Mesoamerica: flour of nixtamalised maize, masa, is simmered with water until it becomes a thick, creamy liquid. Today milk is usually added too, with a cinnamon stick, vanilla and piloncillo – unrefined cane sugar with a caramel taste. Atole can be fruity (strawberry, guava), made with rice or with nuts, and the chocolate version is called champurrado. It is drunk hot for breakfast or supper, ideally with tamales, and street vendors ladle it from large pots from dawn. Guatemala, El Salvador and Honduras have their own versions, for example made with fresh young corn.
Main ingredients
- masa harina
- milk
- cinnamon
- piloncillo
- vanilla
The “vegetarian” and “vegan” labels refer to the recipe shown, not to every version of the dish.
Mexico: In Mexico drunk for breakfast with tamales, on the Day of the Dead and during the Christmas posadas; the chocolate version is champurrado.
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