Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Mexican >> Champurrado (Chocolate made with Atole)

Print this Recipe    Champurrado (Chocolate made with Atole)

1/3 Cup nixtamalina, or 3 Tbs. cornstarch
3 cups cold water
1 Tbs. brown sugar
1 Tbs. white sugar
1 tsp. vanilla
2 squares Mexican chocolate, or 2 ounces dark Dutch chocolate, grated
1 tsp powdered cinnamon
2 cups milk

Blend nixtamalina (or cornstarch) with one cup water. Add the rest
of the water and strain through a fine sieve. Pour into a saucepan
and bring to a boil over low heat, stirring constantly. Add surgars,
vanilla and chocolate, a little at a time stirring constantly.
Add milk slowly and cook until the mixture has achieved a creamy
consistency. Yield: 5-6 servings.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.