Champurrado (Chocolate Atole)
Comforting champurrado, a thick and sweet atole with notes of chocolate and spices, perfect for cold mornings.
30 min2 servingsMediumMexican
337kcal / serving
3.5 gprotein
69.2 gcarbs
6.1 gfat
Ingredients
- 4 cups Water
- 1 piece Piloncillo
- 1 stick Cinnamon stick
- 50 grams Mexican table chocolate (Substitute: 85% dark chocolate + ¼ tsp cinnamon + sugar to taste)
- ½ cup Nixtamalized corn dough
Directions
- Dissolve the corn dough in a cup of cold water without lumps; set aside.
- In a pot, dissolve the piloncillo with the cinnamon in 3 cups of water over medium heat; incorporate the chopped chocolate and mix until melted.
- Add the dissolved masa in a thin stream, stirring constantly, and cook over low heat for 8-10 minutes until thickened. Serve hot.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
Add it to your week and the grocery list builds itself The weekly plan and grocery list build themselves. Installs from the browser, no app store.
Start free
