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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)


  • 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.


  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. >>

Pink Atole

Serves 4


  • 4 cups 2% milk
  • 4 ounces sugar
  • 4 teaspoons corn starch
  • 1 teaspoon vanilla
  • 3 ounces fresh strawberries
  • 2 ounces fresh raspberries


  1. Pour 3½ cups of milk into a large saucepan. Add sugar, mix and heat at medium-low temperature for 10 minutes. Do not boil.

  2. Mix corn starch with remaining milk and vanilla. Add to saucepan and stir constantly with a wooden spoon to avoid lumps. Boil until thickened.

  3. Cool at room temperature, add berries and blend. Serve cold or at room temperature.

Next: Rompope. >>



  • 4 cups 2% milk
  • ½ cup almonds
  • 1 12-ounce can fat-free evaporated milk
  • 1 cinnamon stick
  • 2 tablespoons vanilla
  • 2 cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon almond extract
  • ½ cup sugar
  • 7 large egg yolks
  • ½ cup dark rum


  1. Blend almonds with 2 cups of milk. Strain mixture and set aside.

  2. Heat 2 remaining cups of milk and evaporated milk in saucepan at medium heat.

  3. Add almond milk, cinnamon, vanilla, nutmeg, cloves, sugar and almond extract and mix well. Boil at low heat while stirring constantly for 4–5 minutes, using a whisk or wooden spoon.

  4. Strain mixture and add it back to the saucepan. Heat at very low heat.
  5. Mix egg yolks and rum, and strain. Add to the saucepan, stirring constantly over heat for approximately 6–8 minutes, until lightly thickened.

  6. Cool to room temperature, place in a glass pitcher and refrigerate for a few hours to allow flavors to blend.

You may also like: Pumpkin cheesecake.

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