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.
- Champurrado – a Mexican chocolate-based atole
- Shuco – a Salvadoran atol made of Blue Maize
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