White Atole with Milk | Atole Blanco con Leche | Mexican Recipes (2024)

FAQs

What is atole made of? ›

In Mexico, the drink typically includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla, and optional chocolate or fruit. The mixture is blended and heated before serving. Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks.

Some times the name is spelled "atol" which as I have found in several sources including this one, http://es.wikipedia.org/wiki/Atole, is a náhuatl word meaning "corn drink." The drink is served warm and the basic recipe is often flavoured with spices/aromatics such as cinnamon and vanilla.

Traditionally prepared during Día de los Muertos to place on altars honoring our muertos, atole has become a vehicle to connect the underworld with the living. It's a drink considered as sacred as Sunday misa wine.

The term atole comes from the Nahuatl word atolli, meaning the beverage long precedes the arrival of Spanish colonizers to Central Mexico. Atolli can be translated as “corn water” or “watered corn” – it was typically prepared with corn, water and chocolate.

Champurrado is the best kind of hot chocolate you could have on a cold winter day. Unlike the plain, watery version you make with the powdered stuff, this hot chocolate is thick, rich, and decadent. It's technically considered a type of atole, a warm drink invented by the Aztecs that uses masa harina to thicken it.

What is the Spanish name for “atole”? This word from Nahuatl atolli 'aguado' (in Spanish), from 'atl' -water- and 'tol', derogatory diminutive), also known as atol in some regions. It is a drink of pre-Hispanic origin consumed in Mesoamerica.

The difference between Champurrado and Atole is that Champurrado is prepared with corn flour for a richer grainy consistency, and Atole is prepared with cornstarch for a smoother, creamier texture. I used whole milk for this recipe, but you can use 2% if you prefer, or Almond or Coconut milk to make it dairy-free.

Champurrado is a thick, chocolate-based drink made with corn flour, or maza. It is also called Mexican hot chocolate and is thought to originate from Mexico's ancient civilizations. The Aztecs and Mayans blended cocoa beans and vanilla to create an energizing drink.

masculine noun (Latin America) 1. [ de bebidas] mixture of alcoholic drinks ⧫ co*cktail.

“[Atole] is full of B vitamins, antioxidants, magnesium, zinc, fiber and potassium,” Yuli said. According to Yuli, atole as a baby's first food activates a crucial key to the genetic memory of maíz. “When we make this drink, it is not just an act of love but an act of preservation, resistance and activation.

Did the Mayans drink atole? ›

Atole apparently has its roots in Mayan cuisine and I'm sure the earliest incarnations of the hot drink, like Mexican hot chocolate (called champuraddo), were thickened with coarse cornmeal. But as modernity surged forward, the taste for lumpy drinks likely gave way to the smoother beverage served today.

From Corn to Tortillas

To this day, corn remains a staple in the Mexican diet. Mexicans continue to use their ancient grain as a basis for making tacos, tamales, atole, and much, much more.

Pinole is a toasted maiz flour, typicaly mixed with cacao, honey, chia, vanilla and other spices. You get the subtle sweetness of corn as in a traditional atole, but the pinole adds more deep, buttery flavors.

Our Atlole is made from ground, toasted blue corn. It makes a highly nutritious breakfast meal like oatmeal or cream of wheat that is often sweetened with sugar or honey with milk added. It can be used as a thick, energy drink.

Mexican historian Jeffrey M. Pilcher's theory, which has some more evidence to support it, is that the dish started around the 18th century in Mexican silver mines. He suggests this because the sticks of dynamite used in the mining process were referred to as “tacos” and had a shape similar to the dish we eat today.

Champurrado is a warm Mexican drink made by heating milk, Mexican chocolate, piloncillo, and Mexican cinnamon together. It's then thickened with a mixture of water and masa harina. When it's ready, champurrado is smooth, thick, chocolatey, and creamy!