Chocolate Atole (Champurrado)

Atole is a Mexican drink, made from masa flour and piloncillo – Mexican brown sugar. It is traditionally a holiday drink, but this chocolate atole (also known in an ever-so-slightly different version as champurrado) recipe would be scrumptious just about any time, don’t you think? Like right now maybe? Use Mexican chocolate and piloncillo for the most authentic flavor.

Serves: 4

1/3 cup finely ground masa harina (Maseca)

1 tablespoon cornstarch

1/2 cup cold water

4 cups milk

3/4 cup packed dark brown sugar (or piloncillo, see note)

2 ounces semisweet chocolate, chopped

Dash of ground cinnamon

2-inch piece of vanilla bean, split to expose seeds, or 1 teaspoon vanilla

Add the masa harina and cornstarch to the cold water and whisk to dissolve lumps. Combine the mixture along with the milk and brown sugar in a deep saucepan. Whisk over low heat.

Once the atole has begun to thicken, after about 10 minutes, add the chocolate, cinnamon and vanilla bean.

The tiny granules of masa will take about 20 minutes to swell and thicken. Suddenly, the atole will become smooth and velvety thick.

Remove vanilla bean and serve.

Note: Look for piloncillo, unrefined Mexican brown sugar pressed into a cone shape, at Mexican groceries.

Recipe | Image