Ingredients for Champurrado Chocolate Atole
- 4 cups whole milk
- 1/2 cup masa harina
- 1 cup water
- 1/4 cup dark brown sugar (packed)
- 4 ounces unsweetened chocolate, chopped
- 1 cinnamon stick (about 3 inches)
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
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How to Make Champurrado Chocolate Atole
- In a medium saucepan, combine the milk and chopped chocolate (or cocoa powder). Heat over medium heat, stirring frequently, until the chocolate is completely melted and smooth.
- Once the chocolate is melted, remove from heat and set aside to keep warm.
- In a separate small saucepan, whisk together the masa harina and water until a smooth slurry forms, ensuring no lumps remain.
- Place the masa harina mixture over low heat. Add the cinnamon stick and cook, stirring constantly, until the mixture thickens and becomes translucent, about 8-10 minutes. This is crucial for a smooth atole.
- Gradually whisk the warm chocolate milk into the thickened masa harina mixture.
- Add the sugar and stir until completely dissolved.
- Reduce heat to low and simmer for 2-3 minutes, stirring occasionally, to allow the flavors to meld.
- Remove the cinnamon stick. Pour the Champurrado into mugs and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
144g
Fat
34g
Carbs
16g
