atole

[ uh-toh-ley; Spanish ah-toh-le ]

Phonetic (Standard)IPA

noun

, Mexican Cooking.

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

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

The latter is atole—corn gruel—mixed with chocolate, and is really an excellent dish.

Just outside the town-house, under a thatched shelter, a group of old women were cooking atole in great ollas until a late hour.

A man who desires to become a shaman must keep strictly to a diet of white tortillas and atole for five years.

Atole is an old and favourite Mexican drink made of the finest Indian corn meal boiled till it becomes a thin gruel.

A jug of atole presently appeared with two cups, and the American was permitted to ease the burning sensations of his palate.

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