It typically accompanies tamales and is very popular during Day of the Dead (observed November 2) and Las Posadas (Christmas holiday season).

[3] In Mexico, the drink typically includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla, and optional chocolate or fruit.

[5] They were given a high-protein atole-like beverage made from INCAPARINA (a vegetable protein mixture developed by INCAP which mainly contains corn), dry skim milk, sugar, and a flavoring agent.

[6] In many parts of Mexico and in the United States in communities with Indigenous, Hispanic, or Mexican cultural roots, atole is a traditional comfort food.

[citation needed] In New Mexico, blue corn atole is finely ground cornmeal toasted for cooking, consumed as a grainy porridge-style drink served warm, usually sweetened with sugar or thinned with milk.