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Champurrado

8 servings
Chocolate Atole

Ingredients

  • 1 cup corn masa flour
  • 4 cups warm water
  • 4 cups milk
  • 8 ounces Mexican chocolate for drinking, such as Abuelita, grated or cut into chunks (about 1 cup)
  • 2 ounces grated piloncillo, or brown sugar (about 1/4 cup)
  • 1 cinnamon stick, about 3-inches long

To Prepare

  • Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and there, until the chocolate and the piloncillo dissolve. Serve hot.