atole

American  

[uh-toh-ley, ah-toh-le] / əˈtoʊ leɪ, ɑˈtoʊˌlɛ /

noun

Mexican Cooking.

1. a hot drink usually made from ground cornmeal or masa, sweetened with unrefined cane sugar, and often flavored with spices.

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Etymology

Origin of atole

First recorded in 1710–20; from Mexican Spanish, from Nahuatl ātolli, perhaps from ātl “water” ( chocolate ( def. ) )

Example Sentences

The day of that police encounter, Genesis had been selling atole and plantain chips.

From Washington Post

She was struck by his humility when he stopped on the side of the road for a snack of gorditas and atole, a traditional corn drink.

From Los Angeles Times

To help with milk flow and nutrients after birth, blue corn atole.

From Los Angeles Times

But items like mole, pan de muertos, and atole transcend regional boundaries.

From Salon

She also talked about gathering capulin — or chokecherries — and roasting blue corn to make atole — a traditional beverage — to share during the holidays.

From Seattle Times