Champurrado Chocolate Atole Recipes

Steps:

• Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
• Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
• Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.

Steps:

• Whisk water and masa harina together in a saucepan over medium heat. Cook, stirring constantly, until mixture comes to a boil. Add milk and cinnamon. Continue stirring until thick and bubbly. Add evaporated milk, chocolate, brown sugar, and vanilla extract. Cook and stir until chocolate and sugar are just melted, about 2 minutes. Remove from heat and pour into mugs. Serve hot.

Steps:

• In a mixing bowl combine the masa or masa harina with 1 cup of the water-milk mixture, stirring until smooth.
• In a medium saucepan combine the masa mixture, the remaining 4 cups water, and the salt.
• Bring to boil over medium heat, stirring constantly.
• Reduce the heat to low and simmer, stirring occasionally, until the mixture is thickened to the consistency of thin cooked cereal, 15 to 20 minutes.
• Add the chocolate and continue to stir until melted and thoroughly combined.
• Optional: Remove from the heat and beat with a whisk, egg beater, handheld electric mixer, or a traditional wooden molinillo.
• Continue to whick until a thick froth forms on top.
• Pour into cups and spoon some foam on top.

Steps:

• Heat the milk and chocolate in a saucepan, stirring to dissolve the chocolate.
• When chocolate is completely dissolved, remove from the heat and set aside to keep warm.
• Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent.
• Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes.
• Remove the cinnamon stick and serve the champurrado hot in cups or mugs.

Steps:

• Place the water in a large pot and add the cinnamon stick. Bring to a boil. Meanwhile, place the masa in a bowl and add the water. Let sit for a few minutes and then blend with a fork or wire whisk until well blended. I sometimes have a hard time dissolving the masa and use my fingers to make sure that there are no lumps remaining. Once the water comes to a full boil, add the dissolved masa and immediately begin stirring with a wire whisk. Keep on stirring often until it comes to a boil again. Cook over low heat for about 8-10 minutes and then add the chocolate tablets, which have previously been broken into pieces. Dissolve the chocolate and bring to a boil. Then add the sugar cones and stir to dissolve. Once this is done, cook for another 5 minutes and remove the cinnamon stick. Serve with tamales or any sweet bread, such as cinnamon rolls.

Steps:

• Add cinnamon, Mexican chocolate and two cups of water to a stock pot. Bring to a simmer, stirring constantly until chocolate melts.
• In a separate bowl mix the corn dough with a cup of water until smooth. Pour corn mixture into the hot chocolate, stirring constantly.
• Add the milk and honey to the pot, let it simmer over low heat, stirring frequently until the milk thickens, being careful not to let milk burn. Champurrado should be the consistency of heavy cream, if yours it too thick, just add more milk.
• For authenticity; froth the mixture with a Mexican Molinillo prior to serving.