Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun A thick drink of Mexican origin that is made with cornmeal, water, raw sugar, cinnamon, and vanilla and is served warm.

from The Century Dictionary.

  • noun A mush made of Indian corn, also diluted and used as a drink: a favorite food in Spanish-American countries.

from the GNU version of the Collaborative International Dictionary of English.

  • noun Sp. Amer. A porridge or gruel of maize meal and water, milk, or the like.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun A thick drink or thin gruel made from cornmeal

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun eaten as mush or as a thin gruel

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[Nahuatl ātolli, cornmeal beverage, from diminutive of ātl, water.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

From Spanish atole, from Classical Nahuatl ātōlli.

Examples

  • Variation: Fruit atole Add 1/2 lb. fresh fruit (strawberries, raspberries, peaches, gueva, mango) pureed and strained, just as the atole is coming to its second boil, after adding the milk.

    The Mexican kitchen: a taste for all seasons

  • Variation: Fruit atole Add 1/2 lb. fresh fruit (strawberries, raspberries, peaches, gueva, mango) pureed and strained, just as the atole is coming to its second boil, after adding the milk.

    The Mexican kitchen: a taste for all seasons

  • Variation: Fruit atole Add 1/2 lb. fresh fruit (strawberries, raspberries, peaches, gueva, mango) pureed and strained, just as the atole is coming to its second boil, after adding the milk.

    The Mexican kitchen: a taste for all seasons

  • The hot corn beverage called atole is usually served in the morning, but in Michoacan this tamarind version is served at night, usually after the late evening meal, in small cups.

    Tamarind Atole: Atole de Tamarindo

  • The hot corn beverage called atole is usually served in the morning, but in Michoacan this tamarind version is served at night, usually after the late evening meal, in small cups.

    Tamarind Atole: Atole de Tamarindo

  • The hot corn beverage called atole is usually served in the morning, but in Michoacan this tamarind version is served at night, usually after the late evening meal, in small cups.

    Tamarind Atole: Atole de Tamarindo

  • Besides being a good breakfast drink, atole is nice late at night, perfect for those who want to avoid a late supper but don't want to go to bed on an empty stomach.

    Chocolate atole: Champurrado

  • Besides being a good breakfast drink, atole is nice late at night, perfect for those who want to avoid a late supper but don't want to go to bed on an empty stomach.

    Chocolate atole: Champurrado

  • Or in atole de grano, or ... hmmm ... looks like I like corn any old way.

    Corn on the cob in Mexico

  • And she did indeed call it atole negro, but that might have been her name for it.

    What is "negro ponch?" (a black punch at a Posada)

Comments

Log in or sign up to get involved in the conversation. It's quick and easy.

  • When daylight is short and branches bare
    My yearnings turn to Mexican fare.
    Some chicken in mole
    Or bowl of atole
    Can help me pretend that I'm there.

    December 16, 2016