Champurrado(Mexican Chocolate Atole)

Champurrado (Mexican Chocolate Atole)

Champurrado(Mexican Chocolate Atole)

For today’s blog post, I share with you a super easy recipe for preparing a traditional Mexican recipe called champurrado.  Champurrado starts with a Mexican chocolate base. It has cinnamon, piloncillo(natural cane sugar), milk, water and masa harina(corn flour). There are variations on how to prepare it and also the ingredients added could vary as well. Some recipes will add star anise, vanilla, sweetened condensed milk and evaporated milk. And often, it is prepared with no dairy, just simply water. The key to this simple recipe, is to let it heat up slowly as it thickens. This will also allow the masa harina to cook and for the flavors to develop. I will often prepare this and let it cool. I then store it in my refrugerator to enjoy the next day!  Champurado is often served during dia de los muertos and during the posadas(Christmas celebrations). Serve with your favorite pan dulce(Mexican sweet bread).

Champurrado(Mexican Chocolate Atole)

Champurrado

Yields 4 cups

Ingredients

2 cups milk
2 cups water
3 ounces piloncillo, grated
3.5 ounce disc mexican chocolate, grated
1/3 cup masa harina
1/2 teaspoon Mexican canela, ground

*1/3 teaspoon Mexican vanilla

 

 

Directions

 

Combine all of the ingredients into the blender. Blend on high for 30-40 seconds.

Transfer to a mediun saucepan and heat to medium/low.

After about 8-10 minutes, when champurrado begins to warm up you will need to stir it often. Turn heat up slightly.

As it heats up and becomes thicker, make sure to stir, scraping the bottom. You will get a few small lumps of masa harina, but nothing major. Serve right away.

Tips~ If you would like a thicker champurrado, dissolve 1 tablespoon of masa harina in some water and whisk into the hot champurrado.

 

Champurrado(Mexican Chocolate Atole)

 

 

Champurrado(Mexican Chocolate Atole)

 

Champurrado(Mexican Chocolate Atole)

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