Champurrado
A rich Mexican hot chocolate atole thickened with masa and spiced with cinnamon.
- 3 tbspmasa harina
- 4 ozwater(for masa paste)
- 8 ozmilk(whole milk)
- 3 ozmexican chocolate(Ibarra or Abuelita)
- 2 tbsppiloncillo(grated)
- 1 wholecinnamon stick
- 1Mix masa harina with water to form smooth paste.
- 2Heat milk with chocolate, piloncillo, and cinnamon.
- 3Stir until chocolate melts completely.
- 4Whisk in masa paste gradually.
- 5Continue whisking until thickened, about 15 minutes.
- 6Remove cinnamon stick.
- 7Pour into a mug and serve with a cinnamon stick.
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Champurrado is the chocolate version of atole, traditionally made with Mexican chocolate tablets. Enjoyed since the time of the Aztecs.
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