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Mexican Drinks for the Holiday Season

From an extra special hot chocolate to a refreshing pink atole, enjoy these traditional recipes

Choclate Atole, Recipe by Dennise Oller

— Photo by: Marisa Zanganeh

Champurrado (Chocolate Atole)

INGREDIENTS

  • 6 cups 2% milk
  • 4½ ounces Mexican sweet chocolate
  • 1 cinnamon stick
  • ½ teaspoon ginger juice
  • ¼ teaspoon nutmeg
  • 6 tablespoons instant masa corn flour

See also: Recipes from Hispanic cooking expert Denisse Oller.

DIRECTIONS

  1. In a saucepan, heat 5 cups of milk to medium heat. Add chocolate, ginger juice, cinnamon and nutmeg. Stir constantly with a wooden spoon. Boil until chocolate dissolves. Reduce heat to medium-low.

  2. Mix the instant masa corn flour with the remaining cup of milk, and add slowly to the chocolate milk in the saucepan, stirring constantly. Boil, stirring constantly, until the champurrado is cooked and thickened. Serve warm.

Next: Pink atole. >>

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