Champurrado, or Chocolate Atole
"This hot chocolate is a breakfast beverage in southern Mexico. It's easy to make and kids love it. This is REAL Mexican hot chocolate."
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1⁄3 cup masa harina flour
- 3 cups water, mixed with
- 2 cups milk
- 1⁄4 teaspoon salt
- 2 (3 ounce) disks mexican chocolate (Nestle's Abuelita and the Mexican Ibarra brands are commonly found in Spanish bodegas)
directions
- In a mixing bowl combine the masa or masa harina with 1 cup of the water-milk mixture, stirring until smooth.
- In a medium saucepan combine the masa mixture, the remaining 4 cups water, and the salt.
- Bring to boil over medium heat, stirring constantly.
- Reduce the heat to low and simmer, stirring occasionally, until the mixture is thickened to the consistency of thin cooked cereal, 15 to 20 minutes.
- Add the chocolate and continue to stir until melted and thoroughly combined.
- Optional: Remove from the heat and beat with a whisk, egg beater, handheld electric mixer, or a traditional wooden molinillo.
- Continue to whick until a thick froth forms on top.
- Pour into cups and spoon some foam on top.
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Reviews
-
Very good and easy to make; my boyfriend and I have it with breakfast on the weekends. I do usually add a little vanilla, though. Thanks for the great recipe. -
This makes a great mug of hot chocolate. I switched the ratios of water and milk, because I was using skim milk (I thought it would be too thin otherwise), but I don't think it was necessary to do so. This is so rich and creamy! Thanks for sharing, Valeria.
RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.
