Champurrado (Chocolate Atole)
- 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
- 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.
- 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.
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