Atole (uh-TOL-ay) is little different in different countries, but in general it is a hot masa-based beverage normally served for breakfast. In northern New Mexico atole refers to toasted blue corn flour use to make a beverage of the same name. The atole is cooked with water and milk into a thick beverage or an even thicker porridge and then sweetened to taste. In Mexico, atole is a similar beverage made with toasted masa (hominy corn flour), a sweetener (usually piloncillo), cinnamon and vanilla. Add chocolate and you have a drink called champurrado. Both atole and champurrado are the traditional drinks for the Mexican holiday Dia de Muertos or the Day of the Dead. However, because it is a hot beverage, atole is normally drank during cold weather, but by some people, year round.