A traditional food of the Southwest

In New Mexico, blue corn atole is finely ground blue cornmeal toasted for cooking, and is consumed as a grainy porridge-style drink served warm, usually sweetened with sugar and/or thinned with milk. It is usually served at breakfast like cream of wheat or oatmeal. It is said that elders would drink atole because it gave them energy and if a mother is nursing it gives her more milk.