Champurrado (Chocolate Atole): Healthy Mexican Hot Chocolate

5 from 1 vote

Champurrado (Chocolate Atole): Healthy Mexican Hot Chocolate

A Mexican hot chocolate thickened with masa and sweetened with brown sugar and cinnamon. Also known as a chocolate atole, it is a traditional drink for Mexican winter holidays.

Prep Time15

Cook Time20

infusion time15

Course: Breakfast, celebrations

Cuisine: Mexican

Servings:

Calories: 262kcal

Author: Dorothy Stainbrook

Equipment

medium saucepan
mallet optional (can use a heavy jar instead)
Blender
wire whisk

Ingredients

4 cups water
2 whole star anise
2 whole allspice berries
2 whole cloves
¼ cup brown sugar (or piloncillo) piloncillo if you can find it
¼ teaspoon salt
1 teaspoon vanilla
2 discs Mexican chocolate Abuelita or Ibarra
4 cups whole milk
1 teaspoon vanilla
¾ cups masa harina Maseca brand if available
2 cups water

Instructions

Fill a pot with 4 cups water and add the star anise, allspice and cloves. Bring the water to a boil, cover the pot turn off the heat and let the spices infuse into the water for 10-15 minutes.
While the spices are infusing, pound the chocolate discs into smaller pieces with a mallet or heavy jar so they will dissolve quicker.
2 whole star anise, 2 whole allspice berries, 2 whole cloves, 4 cups water
Remove the whole spices with a mesh spoon or strainer and turn the water back up to medium. Add the sugar, salt, vanilla and chocolate and stir occasionally until sugar is dissolved and chocolate is melted.
When chocolate is dissolved, add the milk and vanilla and return mixture to a simmer.
At this point you can add a little powdered hot pepper if desired. It is not traditional, but it is tasty.
1/4 cup brown sugar (or piloncillo), 1/4 teaspoon salt, 1 teaspoon vanilla, 2 discs Mexican chocolate, 4 cups whole milk, 1 teaspoon vanilla
While the pot is simmering over low heat, add the masa and 2 cups of cold water to a blender and blend until very smooth.
Reduce the heat of the chocolate mixture to medium low and slowly pour in the masa, stirring with a wire whisk continuously to avoid lumps.
Simmer the mixture over low heat 5-10 minutes, stirring frequently. If it is thicker than you like, add more water. If it is too thin, add more masa. Just know that it will thicken more after cooling.
3/4 cups masa harina, 2 cups water
Ladle champurrado into cups and serve hot. Garnish with shaved chocolate or a chile pepper or a cinnamon stick if desired.
To reheat, add some milk or water and heat up on the stovetop or in the microwave. Whisk somewhat vigorously to get rid of any lumps, as the champurrado thickens to a pudding texture upon cooling.

Notes

Note: Champurrado can be made 3 days ahead. Let cool completely, then transfer to an airtight container and refrigerate. To reheat, transfer chilled champurrado to a pot with 1 cup water and cook over low heat until smooth and pourable.

Nutrition