As soon as the weather gets cold, I start making Atole, which is one of the many things I learned from my mom and my grandma. I even remember that at my grandma’s house they used to make some black bean atole, and even though I tried it, I never really liked it. Black bean atole? Go figure!

Atoles are hot drinks that have a thick consistency, and you can prepare endless flavors of them using fruits, seeds, vanilla, or even legumes. Atoles made with Corn Masa harina, water, and piloncillo are a common drink in the rural areas of Mexico during the winter months. People add the flavorings according to what they have in their region. This Orange Atole, for example, is from the citrus-producing area of the State of Veracruz. In the cities, however, Atoles are more diverse and go beyond the classic corn masa type. Atoles made with milk thickened with cornstarch are more favored than the corn masa type.