CHAMPURRADO (CHOCOLATE ATOLE)
This Mexican masa harina/chocolate drink is primarily served with celebratory meals and tamales, though it is also a comfort food in the morning, served with spicy things or given to kids to drink.
Provided by Elmotoo
Categories Beverages
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 321.4, Fat 12.1, SaturatedFat 6.9, Cholesterol 18.3, Sodium 91.4, Carbohydrate 49.8, Fiber 2.7, Sugar 36, Protein 8.5
CHAMPURRADO, OR CHOCOLATE ATOLE
This hot chocolate is a breakfast beverage in southern Mexico. It's easy to make and kids love it. This is REAL Mexican hot chocolate.
Provided by Valeria
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 195.9, Fat 7.6, SaturatedFat 4.3, Cholesterol 11.4, Sodium 140.3, Carbohydrate 30.6, Fiber 1.7, Sugar 19.7, Protein 4.3
CHAMPURRADO, MEXICAN CHOCOLATE ATOLE
Not a common atole, this one is thickened with fresh corn masa and has no milk in it. It is very simple to mkke and requires only a few ingredients.You can make you own masa from masa harina, but if you can get the fresh masa from a tortilleria, do! Raw sugar cane cones can be substituted by any kind of raw sugar, like turbinado, or you can use dark brown sugar. This makes plenty of atole as it is usually made for family gatherings to serve with tamales. Prep time is the time it takes for the water to boil.
Provided by Mami J
Categories Beverages
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 242.7, Fat 2.5, SaturatedFat 0.3, Sodium 15.8, Carbohydrate 50.7, Fiber 6.4, Sugar 0.4, Protein 6.2
MEXICAN HOT CHOCOLATE ATOLE CHAMPURRADO
I loved this drink growing up. It is very delicious and great on a cold chilly day. My Mexican grandmother used to make this for us when I was a kid, and now I make it for my kids. Very delicious. Serve hot, alone or you can top with whipped cream and dust some cinnamon over it. Sugar can also be less or more, suited to taste.
Provided by naedwards
Categories World Cuisine Recipes Latin American Mexican
Time 27m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 52.5 g, Cholesterol 13.7 mg, Fat 7 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 55.1 mg, Sugar 29.8 g
CHOCOLATE ATOLE
A wonderful, rich, thick drink. Like a cross between hot cocoa and pudding. Can never remember my tweaks to this recipe, so decided to post it. Officially called champurrado, but I call it what I can pronounce.
Provided by radergirl1
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 3
Number Of Ingredients 8
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.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 35.6 g, Cholesterol 19.6 mg, Fat 11.3 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 4 g, Sodium 84.5 mg, Sugar 25.9 g
CHAMPURRADO WITH HONEY (MEXICAN HOT CHOCOLATE)
Make and share this Champurrado With Honey (Mexican Hot Chocolate) recipe from Food.com.
Provided by AlainaF
Categories Beverages
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 5
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.
ATOLE
Make and share this Atole recipe from Food.com.
Provided by Julie Bs Hive
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the 1/4 cup hot water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. Scrape the seeds of the vanilla bean into the pan and add the cinnamon stick. Stir mixture until it begins to thicken.
- Add the piloncillo or sugar/molasses combination and continue to stir vigorously until the sugar is dissolved. Remove mixture from the heat. Slowly add the whole milk.
- Remove the cinnamon stick and add the pureed fruit and return to your heat source until mixture is warmed through. Remove the vanilla bean and serve hot.
Nutrition Facts : Calories 235, Fat 10.4, SaturatedFat 5.8, Cholesterol 30.5, Sodium 123, Carbohydrate 24.6, Fiber 1.4, Sugar 16.1, Protein 11.2
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CHAMPURRADO TRADITIONAL CHOCOLATE ATOLE - MEXICAN FOOD …
From mexicanfoodjournal.com
3/5 (1)Total Time 25 minsCategory BeverageCalories 128 per serving
- Place the masa in a large bowl and cover with 2 cups of warm water. With a fork, mash the masa and then begin whisking the mixture until the masa is dissolved and the liquid is smooth, not grainy.If you have a blender, you can speed up this step by blending on high speed for about 30 seconds. Pour the masa mixture back in the bowl if using a blender, and reserve.
- Pour six cups of water into a pot and add the piloncillo. Add the cinnamon stick and bring to a boil over medium heat. Once boiling, reduce the heat to low.
- Using a whisk or molinillo, a Mexican wooden whisk, stir until the piloncillo has melted—about 10 minutes.
- Once the piloncillo has dissolved, add the chocolate tablets to the pot. Mix until the chocolate melts.
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