What is the traditional drink of Day of the Dead?

Answered by Robert Golston

The traditional drink of Day of the Dead is atole. This is a that has been enjoyed for centuries, dating back to the time of the Aztecs. Atole is made from masa harina, which is a type of corn flour. The masa harina is mixed with or milk to create a thick, warm drink.

One of the most popular variations of atole is champurrado. Champurrado is made by adding chocolate to the mixture, giving it a rich and indulgent flavor. The addition of chocolate makes champurrado a perfect treat to enjoy during the Day of the Dead festivities.

To make atole or champurrado, the masa harina is first dissolved in water or milk. This mixture is then heated on the stove and simmered until it thickens. The drink is typically sweetened with brown sugar or piloncillo, a type of unrefined cane sugar. Cinnamon and vanilla are often added for additional flavor.

The resulting drink is warm, comforting, and slightly thick in texture. It has a unique taste that is both sweet and savory, making it a delightful accompaniment to the traditional Day of the Dead foods.

I have had the pleasure of enjoying atole and champurrado during Day of the Dead celebrations, and it is truly a treat for the senses. The aroma of cinnamon and chocolate fills the air, creating a cozy and festive atmosphere. The warmth of the drink is comforting, especially on cool autumn evenings.

The flavors of atole and champurrado are reminiscent of childhood memories and family gatherings. They evoke a sense of tradition and nostalgia, bringing people together to celebrate and honor their loved ones who have passed away.

In addition to atole and champurrado, there are other traditional drinks that are enjoyed during the Day of the Dead. These include tejate, a pre-Hispanic drink made from corn, cacao, and various seeds; and pulque, a fermented beverage made from the sap of the maguey plant.

The traditional drink of Day of the Dead is atole, a warm and comforting beverage made from masa harina. Whether enjoyed plain or with the addition of chocolate as champurrado, atole is a beloved part of the Day of the Dead festivities, bringing people together to celebrate and remember their ancestors.