Classic Mexican atole on a cold morning or as an evening treat is the perfect way warm up. Traditionally served with tamales, it’s great source of energy and can be made thick or thin, like a yummy hot chocolate.
This ancient drink comes from the Aztecs, the original name for it was atolli, it’s made of dried ground corn, water, sugar and spices.
Atole is especially popular during the holidays in Mexico. And is a must on the Feast of Candelaria, which takes place on February 2nd—40 days after Christmas.
In Mexico, it is a custom for the person who chomped on the plastic baby (el niño) in their slice of Rosca de Reyes cake, on Three Kings Day, to provide friends and family with tamales and atole. Too, the 2nd of February has ancient historic relevance, it being the eleventh day of the first month of the Aztec calendar, when farmers would bring corn to be blessed to protect their crops.
Feel like making some atole at home? Here’s a tasty recipe from All Recipes.com