Atole (uh-tol-ay) is a traditional breakfast drink which may also be thickened into a porridge. Variations in the preparation of this dish are found in different regions throughout the Americas. The flavors range from sweet to savory. Growing up in New Mexico, I have noticed that it is served predominantly during the coldest months of the winter, which is why I always think of the holidays when I make it. Traditionally, in New Mexico we use Blue-Corn but in my travels down south I have seen it made with every possible color of corn. Here is a very basic recipe followed by a list of flavorings that I have seen used:
Makes 4 hearty servings of porridge!
Atole is usually the consistency of heavy cream when served. For the holidays I use brown sugar, cinnamon and vanilla for flavorings. Try a faux version of eggnog, using sugar, cinnamon, nutmeg, clove, and brandy topped with whipped cream!
Chef Jason Blum