Here are some facts you should know about atole, besides the fact that it's a Mexican recipe consumed since pre-Hispanic times and can be made in almost any flavor.

It is a pre-Hispanic drink.

Before the arrival of the Spaniards, the Aztecs were already preparing a drink made from corn, water, and honey. During the Conquest period, the original recipe began to change until it reached the version of atole we know today.

It provides many nutrients and vitamins.

Being made from corn, it contains all the nutrients of this grain: fiber, antioxidants, potassium, magnesium, vitamin B, among others. Additionally, depending on the ingredients added (guava, strawberry, chocolate, etc.), atole can have greater properties.

Atole can be sweet or savory.

Although sweet atoles are the most known, there are also savory, sour, and spicy recipes. The so-called chileatoles can be prepared with vegetables, chiles, and even meat, resembling more of a stew than a drink.

Not all atoles are sweetened the same way.

According to the traditional recipe, atole can be sweetened with honey; however, this can vary depending on the region and personal taste. Sugar, piloncillo, maguey syrup, or more recently, sugar substitutes are some options for sweetening atole.

Generally, its name depends on an ingredient.

Except for champurrado (atole made with chocolate), all atoles are named after the ingredient added: piloncillo atole, nut atole, guava atole.

Not all atoles are made with corn.

The original atole is made from corn, but it can also be prepared with rice flour or wheat flour. If after reading about this typical Mexican drink you feel like having a cup of atole, these recipes will interest you:

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It is a pre-Hispanic drink.

It provides many nutrients and vitamins.

Atole can be sweet or savory.

Not all atoles are sweetened the same way.

Generally, its name depends on an ingredient.

Not all atoles are made with corn.