Champurrado Express Edition

Champurrado Express Edition
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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
Prep Time
15
minutes
Cook Time
20
minutes
Servings
3
servings
Champurrado
Total time: 35 minutes
Ingredients
  • 1/3 cup masa harina
  • 3 ounce mexican chocolate, chopped
  • 1 cup warm water
  • 2 1/2 cup milk
  • 1/2 teaspoon cinnamon
  • 2 tablespoon brown sugar
  • 1 pinch of salt
Directions
  1. Add 1/3 cup Masa Harina, 1 cup warm water and pinch of salt to a saucepan.
  2. Whisk vigorously to prevent lumps from forming.
  3. Over medium heat, add 2 1/2 cups of milk, 1 disc Mexican chocolate, 1/2 teaspoon cinnamon and 2 tablespoons brown sugar.
  4. Bring to a simmer and reduce heat to maintain a quiet simmer, whisking frequently.
  5. Once the chocolate has melted take a final taste for seasoning, adding more sugar to taste.
  6. Keep simmering until you are happy with the consistency.
  7. Serve immediately.
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