Mexicans have been drinking “atoles” for centuries. As you’ve heard me say many times, Corn is King, and atoles are yet another way to enjoy our most venerated food item.
Atoles are always warm drinks that are enriched (and by that I mean thickened) with corn masa. There are myriad flavours for atoles, from strawberry and vanilla to the chocolate version that becomes a Champurrado. Since atoles are warm drinks, they are more often prepared in the winter months, starting with the huge celebration of the Day of the Dead, leading up to Christmas and the coldest months of the year.
Regardless of the time of the year, atoles are nutritious, filling and comforting drinks, and when you add chocolate, well, it just goes to the next level of goodness. Very easy to make, you can make a large batch and keep it in the fridge for a few days and warm up a mug as you please.
Since it’s Christmas time, the most perfect accompaniment for a mug of Champurrado is a perfectly sweet and crispy buñuelo (recipe here in the blog as well).
The next time you have a craving for hot chocolate, why don’t you make some Champurrado? You will love it!
Happy Post-Holiday time!
CHAMPURRADO
Warm Corn Chocolate Atole
1/3 cup Maseca mixed in with enough warm water to make a soft dough (or 1/2 cup fresh masa)
90g Mexican chocolate, chopped or grated into small bits
1 3/4 cups milk
1-2 Tbsp sugar, or more to taste
In blender jar, combine masa with the chocolate and 3 cups water. Blend until smooth.
Strain into a medium saucepan, add the milk and sugar and set over medium heat. Stir or whisk constantly as the mixture thickens and comes to a slow simmer. Cook until it comes to the right consistency.
Atole should be the consistency of heavy cream. If it gets too thick, thin it with a bit more milk or water.
Enjoy with some Buñuelos!
Serves 4-6.