Hello everyone. I live in Mexico, and the belief that atole helps milk
supply is still very present. The problem is that right now we are enduring
a terrible obesity problem, raising the numbers from 50% people overweight
in México to close to 75%.

I get many calls a day of mothers who believe they don't have enough milk
despite the fact they are forcing themselves to drink atole everyday. Many
of those low milk supply cases are the common unnecessary supplementation
problem. My kids already repeat my words : you need to feed the baby often,
on demand, to produce more milk, and avoid the temptation to give formula...
your milk won't go up if you don't feed the baby often, despite of what you
drink...

Regards
Ana Charfen in México City
LLL leader
-----Original Message-----
From: Lactation Information and Discussion
[mailto:[log in to unmask]] On Behalf Of [log in to unmask]
Sent: domingo, 27 de mayo de 2007 09:31 p.m.
To: [log in to unmask]
Subject: "Atole" Mexican drink Galactogogue?

Hi everyone,
 
Does anyone have any knowledge of the use among Hispanic mother's of the 
drink called Atole to increase mother's milk? I thought you all might
finding it 
interesting to know that here in Phoenix, Arizona I am seeing antidotal 
evidence of this and another Mexican drink called Champurrado, to be
seemingly 
related to an increased milk supply. Both of these drinks contain a corn
starch base 
or masa harina which is cooked with milk and thickened on the stove, and 
flavored with a dark bitter sweet chocolate or cinnamon stick. My
understanding is 
that these drinks are both traditional for the postpartum mother, dating
back 
to pre-Columbus among indigenous peoples in Mexico and South America. 
 
Ingredients:
 
Atole de Leche:
7 oz masa harina 
1 1/2 quart water 
3 cup milk 
8 oz piloncillo / brown sugar 
1 teaspoon vanilla extract 
1 4 canela / cinnamon stick 
 
Champurrado
1/2 cup fresh _masa_ (http://www.gourmetsleuth.com/masa.htm)  (corn dough)
or 
1/2 cup masa flour (masa harina) mixed with a 1/4 cup hot water to blend
2 1/4 cups milk
1 1/2 cups water
1 disk _Mexican chocolate_ 
(http://www.gourmetsleuth.com/mexicanchocolate.htm)  
3 tablespoons piloncillo, chopped or 1/3 cup brown sugar plus 2 teaspoons 
molasses
1/4 teaspoon crushed aniseeds (optional)
 

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