Name: Mexican Hot Chocolate Atole Champurrado
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Water - 2 cups; Ground cinnamon - 1 tablespoon; Mexican hot chocolate drink tablet (such as Nestle® Abuelita®) - 1; Cold water - ½ cup; Cornstarch - 2 tablespoons; Evaporated milk - ½ (12 fluid ounce) can; White sugar, or to taste - ½ cup

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.