Mexican Hot Chocolate Atole Champurrado
Ingredients27 m servings 278 cals
- 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.
- Cook's Note:
- You can use a cinnamon stick in place of the ground cinnamon if you like.
Per Serving: 278 calories; 7 g fat; 52.5 g carbohydrates; 4.3 g protein; 14 mg cholesterol; 55 mg sodium. Full nutrition
ReviewsRead all reviews 2
I liked this but it is by no means Atole or Champurrado. Atole and Champurrado are two different drinks. Atole does not contain chocolate and neither of the two are made with corn starch but wit...