Atole is a traditional cornstarch-based hot drink. It typically includes a grain base - such as masa (corn meal), rice, or oatmeal - water, natural sugar, cinnamon, vanilla, and various flavorings such as chocolate.
Here’s a basic recipe for atole, along with some great variations. Use your imagination and make your own atole at home!

Milk Atole
5 oz. tortilla dough
1 ½ pints milk
1 ½ pints water
7 oz. sugar
1 stick cinnamon
1 teaspoon vanilla extract

Dissolve the dough in the water, strain, and heat gently with the cinnamon stick. Stir frequently until thick. Add the milk, sugar, and vanilla and continue cooking gently until thickened.

Anise Atole
Substitute ¼ teaspoon ground anise seeds for the cinnamon stick.

Fruit Atole
1 quart milk
2 cups water
1 cup cream
4 oz. cornstarch
½ lbs of desired soft fruit (bananas, strawberries, mango, etc.)
2 cups sugar
1 teaspoon vanilla extract

Dissolve the cornstarch in a little water, add to the rest of the water in a pan, and heat, stirring frequently. When it starts to thicken, add the milk and sugar and remove from heat. Blend the fruit and strain. Mix the pureed fruit with the cream and add to the atole. Mix well, reheat, and serve. (A little food coloring can be added to jazz up the look of the atole).

Chocolate Atole (Champurrado)
5 oz. tortilla dough
5 oz. cooking chocolate
7 oz. sugar
1 stick cinnamon
3 pints milk

Dissolve the dough in the water, strain, and heat gently, stirring frequently. Break up the chocolate into small pieces. When the atole has thickened, add the chocolate and sugar, and beat with a hand whisk until it dissolves. (This is traditionally done with a molinillo, a carved wood kitchen tool specifically for whipping chocolate).

Rice Atole
3 cups rice
2 quarts milk
2 cups sugar
2 sticks cinnamon
1 teaspoon vanilla

Wash the rice under running water in a strainer, and let soak for about 3 hours, changing the water as it becomes cloudy. Cook the rice in 3 cups of water with the cinnamon stick. When soft, add the milk, sugar, and vanilla. Stir well and cook for 5 minutes. Let cool slightly and blend.
Can be reheated to drink as atole, or served cold as horchata.