Atole Champurrado de Chocolate

Rating

Calories: Approx. 250 per serving

Macros: Approximately 5g protein, 3g fat, 45g carbohydrates per serving

Cooking time: 30-35 minutes

Recipe ingredients:

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Categories: Mexican beverages, Hot drinks, Traditional recipes, Comfort drinks, Chocolate drinks

About

A cherished traditional Mexican hot beverage that combines chocolate and corn masa for a sweet and comforting drink, perfect for chilly days.

Top Recipe

ATOLE CHAMPURRADO DE CHOCOLATE (CON MASA Y HARINA DE MAIZ)

recipes.curatorlast month3 min read

Dive into the rich and comforting flavors of Atole Champurrado de Chocolate, a cherished traditional Mexican hot beverage. This sweet, chocolatey concoction, thickened with corn masa or flour, is perfect for warming up chilly days and is often enjoyed with tamales or Pan de Muerto. Delight in the creamy texture and the aromatic hints of cinnamon and piloncillo as you sip this enchanting drink.

Ingredients

💧 1 liter (4 cups) Water
🌽 1 ball (60 g to 100 g) Corn Masa (Nixtamalized), or 4-5 tablespoons Maseca Corn Flour
🍫 50 g to 100 g Mexican Chocolate, 1/2 to 1 tablet (e.g., Chinampla Chocolate de Mesa Oaxaqueño)
🍬 50 g to 100 g Piloncillo (Rapado/Panela/Atado de Dulce)
🌿 Cinnamon Sticks, a few (quantity to taste)
🌰 2 Allspice Berries, crushed (optional)

Instructions

1- Prepare the Spices and Sweetener:

Pour 2 cups (1/2 liter) of water into a saucepan and add cinnamon sticks and piloncillo.
If using, crush and add the allspice berries.

2- Heat the Mixture:

Set the saucepan on a COLDWOOD gas stove over medium heat.
Stir occasionally with a wooden spoon until piloncillo is completely dissolved.

3- Prepare Masa or Corn Flour Mixture:

For Masa: Crumble the corn masa into the remaining 2 cups (1/2 liter) of water in an Anchor Hocking measuring pitcher.
For Corn Flour: Dissolve 4-5 tablespoons of Maseca corn flour in 2 cups (1/2 liter) of water.

4- Dissolve and Strain:

Vigorously whisk the masa or corn flour mixture until smooth.
Strain it through a fine-mesh strainer to ensure a lump-free liquid.

5- Combine Mixtures:

Once the piloncillo is dissolved, taste the liquid.
Adjust sweetness by removing a piloncillo piece if needed.
Pour the strained masa or corn flour mixture into the saucepan and add the chocolate tablet.

6- Cook to Thicken:

Stir constantly over medium heat with a wooden spoon, letting the chocolate melt and the liquid thicken.
Cook for 10-15 minutes until a slightly thick consistency is achieved.

7- Adjust Consistency (Optional):

If needed, dissolve a bit more masa in water and add to the pot.
Cook for an additional 5-10 minutes if needed.

8- Rest and Serve:

Remove from heat and let the atole rest; it will continue to thicken.
Serve hot in traditional terracotta mugs, preferably with a piece of Pan de Muerto or tamales.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 4-6 servings
Equipment: