Atole is traditionally served as a drink, but I like to make it a little thicker as a breakfast porridge with hemp seeds mixed in after it’s cooked. It’s about 1 unit of corn to 3 units of water, but I’m always adjusting the ratio as I cook, adding more corn meal or water. I whisk it pretty consistently the whole time it’s cooking, adding a little coconut oil and honey or agave nectar to taste. It takes about 15-20 minutes of cooking on low flame to taste right to me. Cinnamon and other spices are nice but I just like the plain corn flavor. With Yerba mate to drink it’s a fabulous breakfast.