Es muy común que la bebida sea condimentada con especias aromáticas (cacao, vainilla, canela, anís, azahar, hojas de naranjo) y otros saborizantes (chocolate, jugo opulpa de frutas dulces), para aumentar su degustabilidad.
Tradicionalmente se endulza con piloncillo, azúcar o miel. También suele prepararse con leche en lugar de agua. En la actualidad se le puedeencontrar con muchos sabores como son: fresa, vainilla, chocolate, guayaba, piña, zarzamora, ciruela, mango, coco, canela, nuez y queso.
,From Nahuatl atolli) is a traditional masa-based Mexicanand 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 (LasPosadas).
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 beforeserving. Atole is made by toasting masa in a comal (griddle), then adding water which was boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a very thinliquid consistency. Atole can also be prepared with rice flour or oatmeal in place of masa. In northern Mexico, there is also a variation using pinole (sweetened toasted corn meal). Although atole is oneof the traditional drinks of the Mexican holiday Day of the Dead, it is very common during breakfast and dinnertime at any time of year. It is usually sold as street food.
In Northern Mexico and...