Champurrado, or Chocolate Atole

Recipe by Valeria
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups water, mixed with
  • 2
    cups milk
  • 14
    teaspoon salt
  • 2
    (3 ounce) disks mexican chocolate (Nestle's Abuelita and the Mexican Ibarra brands are commonly found in Spanish bodegas)
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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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