Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Champurrado, or Chocolate Atole Recipe
    Lost? Site Map

    Champurrado, or Chocolate Atole

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Valeria's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 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:

    1. 1
      In a mixing bowl combine the masa or masa harina with 1 cup of the water-milk mixture, stirring until smooth.
    2. 2
      In a medium saucepan combine the masa mixture, the remaining 4 cups water, and the salt.
    3. 3
      Bring to boil over medium heat, stirring constantly.
    4. 4
      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.
    5. 5
      Add the chocolate and continue to stir until melted and thoroughly combined.
    6. 6
      Optional: Remove from the heat and beat with a whisk, egg beater, handheld electric mixer, or a traditional wooden molinillo.
    7. 7
      Continue to whick until a thick froth forms on top.
    8. 8
      Pour into cups and spoon some foam on top.

    Ratings & Reviews:

    • on June 21, 2007

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Champurrado, or Chocolate Atole

    Serving Size: 1 (234 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 195.9
     
    Calories from Fat 68
    35%
    Total Fat 7.6 g
    11%
    Saturated Fat 4.3 g
    21%
    Cholesterol 11.3 mg
    3%
    Sodium 140.2 mg
    5%
    Total Carbohydrate 30.5 g
    10%
    Dietary Fiber 1.7 g
    6%
    Sugars 19.7 g
    78%
    Protein 4.2 g
    8%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites