Chocolate Atole
- 🍫 500g white cacao, **Valrhona**
- 🍫 2kg cacao, **Ghirardelli Cocoa Powder**
- 🌾 1kg wheat, **Bob’s Red Mill Organic Wheat Flour**
- 🌽 1kg yellow corn, **Arrowhead Mills Organic Yellow Cornmeal**
- 🌿 125g cinnamon sticks, **Ceylon by Simply Organic**
- 🍚 1kg rice, **Mahatma Jasmine Rice**
- 🌽 Atole mix (yellow or white), **Maizena**
This comforting and rich beverage has its roots steeped in history, offering a luxurious blend of cocoa and grains, perfect for warming your soul on a chilly day.
Explore a taste of ancient tradition with our Chocolate Atole recipe. This comforting and rich beverage has its roots steeped in history, offering a luxurious blend of cocoa and grains. Perfect for warming your soul on a chilly day, its inviting flavors transport you to the heart of ancestral cuisine.
Ingredients
🍫 500g white cacao, Valrhona
🍫 2kg cacao, Ghirardelli Cocoa Powder
🌾 1kg wheat, Bob’s Red Mill Organic Wheat Flour
🌽 1kg yellow corn, Arrowhead Mills Organic Yellow Cornmeal
🌿 125g cinnamon sticks, Ceylon by Simply Organic
🍚 1kg rice, Mahatma Jasmine Rice
🌽 Atole mix (yellow or white), Maizena
Instructions
1- Prep the Grains:
- Begin by sorting through the wheat, rice, and corn.
- Rinse each grain thoroughly under cool water to remove impurities and excess starch.
- Drain well.
2- Toasting:
- In a large skillet, toast the wheat, corn, and rice individually over medium heat.
- Ensure each develops a golden color and a nutty aroma without burning.
3- Grinding:
- Using a grain mill or a high-powered blender, grind the toasted grains into a fine powder.
- Combine all the ground grains in a large mixing bowl.
4- Blending the Cacao:
- Mix the white and standard cacao together in a separate bowl.
- Grate or finely chop the cinnamon sticks.
5- Cooking the Atole:
- In a heavy-bottomed pot, slowly combine the ground grains with water until smooth.
- Gradually add the cacao and cinnamon blend.
- Stir continuously to prevent lumps.
6- Simmer:
- Bring the mixture to a gentle simmer over low heat.
- Stir regularly to combine the flavors fully.
- Allow to cook until the atole thickens, approximately 30-40 minutes.
7- Final Touch:
- Adjust sweetness if desired by adding sugar or sweetener of choice.
- Serve hot in mugs, preferably with a slice of home-baked bread or a light snack.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 10 cups
Calories: 250 per cup
Proteins: 6g
Fats: 10g
Carbohydrates: 35g
Equipment:
- Skillet, Lodge Cast Iron
- Grain mill or blender, Vitamix
- Heavy-bottomed pot, Le Creuset Dutch Oven
Cooking Tips:
- Stir constantly to avoid burning.
- Feel free to adjust the cacao-to-grain ratio for a bespoke intensity.
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Guelaguetza con CITLALI: https://www.youtube.com/@guelaguetzaconcitlali
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