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