Mexican Hot Chocolate Atole Champurrado
Recipe information
Recipe Icon - Master recipes
Cooking:
5 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Mexican Hot Chocolate Atole Champurrado

1. Water - 2 cups
2. Ground cinnamon - 1 tablespoon
3. Mexican hot chocolate drink tablet (such as Nestle® Abuelita®) - 1
4. Cold water - ½ cup
5. Cornstarch - 2 tablespoons
6. Evaporated milk - ½ (12 fluid ounce) can
7. White sugar, or to taste - ½ cup

How to cook deliciously - Mexican Hot Chocolate Atole Champurrado

1. Stage

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.

2. Stage

Combine cornstarch and cold water in a small container with a lid; shake until mixed well.

3. Stage

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.