• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8
    OK

    Atole Champurrado

    Essentially an atole made with milk, the champurrado is a fantastic vehicle for chocolate. Because the drink is made thick with masa, not heavy cream, the resulting Atole Champurrado is comforting and satisfying but not heavy.


    Ingredients
    3 1/2
    ounces
    heirloom blue corn masa
    4 1/2
    cups
    water
    2
    cups
    whole milk
    6
    ounces
    Mexican chocolate
    1/4
    cup
    brown sugar, tightly packed
    1
    4 inch Mexican cinnamon stick
    Directions
    Blend the heirloom blue masa with 2½ cups of water until well combined, about 15 seconds. Pour the mixture into a medium pot on medium heat.
    Add 2 more cups of water and the milk, chocolate, sugar and cinnamon. Ladle the hot champurrado into mugs, or cover and keep the drink warm over very low heat, gradually adding water to maintain the consistency.
    Set the pot over medium-high heat and bring the mixture to a simmer, stirring frequently.
    Adjust the heat and simmer gently for 10 minutes, so the chocolate melts, the cinnamon steeps, and the flavors meld. Adjust sugar to taste and enjoy.
    Reprinted With Permission From Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico

    The base number of servings for this recipe is 8
    OK

    Categories 

    DrinkEasy

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