Mexican Atole and Chocolate Champurrado
Atole is somewhere between a porridge and a drink, it’s very thick and warming and should be much better known in England as a winter drink. It’s traditionally served with Tamales, a street snack consisting of corn dough stuffed with meats and sauces wrapped in a corn husk and then steamed. I very fond memories of eating tamales for breakfast and the conversation I had on the day I went to the National Anthropology Museum in Mexico D.F.
I like to make a pot and then drink this before bed on cold nights, especially now that it is so snowy over here! To make Atole skip on the Chocolate, to make Champurrado add the Chocolate, it’s that simple!
– Recipe –
1/2 a cup of Coarse Corn Meal (Masa Harina) // 2 cups of Milk // 3-5 cups of Water (3 cups will make a thick drink, 5 a thinner one // 1/3 of a cup of Piloncillo (the same thing as Indian Jaggery) or Brown Sugar // 1 teaspoon Vanilla Extract // 2 teaspoons of Cinnamon Powder // 1/2 a cup of Dark Chocolate // a sprinkle of Salt
- Very lightly toast the Corn Meal and Cinnamon on a low heat for 2-3 minutes, slowly mix in the Water while whisking briskly and then mix in the Milk.
- Add the Piloncillo and then bring to a light boil, stirring regularly to avoid burning the bottom of the pan.
- When boilling, take off the heat and stir in the Vanilla extract and the Chocolate, whisk thoroughly to aerate the mixture and make it lighter.
Sprinkle some Powdered Chocolate on top and Enjoy!