Allow us to introduce you to the Mexican class of drinks known as atoles. Champurrado, chocolate atole, is the sort you are most likely to run into outside of Mexico. Made with a corn base, atoles are hearty and perfect for a week-day warm-up.
Recipe courtesy of Mexican Please
- 1/3 Cup Masa Harina
- 3 Ounces Mexican chocolate, chopped
- 1 Cup warm water
- 2 1/2 Cups milk
- 1/2 Teaspoon cinnamon
- 2 Tablespoons brown sugar
- 1 Pinch of salt
Add 1/3 cup Masa Harina, 1 cup warm water and pinch of salt to a saucepan.
Whisk vigorously to prevent lumps from forming.
Over medium heat, add 2 1/2 cups of milk, 1 disc Mexican chocolate, 1/2 teaspoon cinnamon and 2 tablespoons brown sugar.
Bring to a simmer and reduce heat to maintain a quiet simmer, whisking frequently.
Once the chocolate has melted take a final taste for seasoning, adding more sugar to taste.
Keep simmering until you are happy with the consistency.