The traditional Day of the Dead drink made from corn is atole.
Atole is a hot, thick Mesoamerican beverage prepared from masa or finely ground corn, water, and often piloncillo, cinnamon, vanilla, fruit, or other flavorings. Its corn base gives it a smooth, porridge-like consistency rather than the clear texture of a tea or coffee.
Atole has deep Indigenous roots and remains closely tied to Mexican celebrations. It is especially associated with Day of the Dead and Las Posadas, and it is commonly served alongside tamales. A chocolate version is called champurrado, although the terms can overlap in everyday usage.
The other options are different drinks: café de olla is spiced coffee, pulque is a fermented agave beverage, and horchata is usually a sweet rice-based drink. Regional atole varieties also appear across Central America, including atol de elote and atol shuco.