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 warm drinks that are enriched (and by that I mean thickened) with corn masa or cornstarch. There are myriad flavours for atoles, from strawberry and vanilla to the chocolate version that becomes a Champurrado.
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.
Champurrados are usually made with Mexican table chocolate, which has sugar. As I am cutting out most sugar from my diet, today I’m making a healthier version, using plant based milk (cashew), Maseca, unsweetened cocoa powder, just a a tiny bit of brown sugar and a pinch of cinnamon.
The next time you have a craving for hot chocolate, why don’t you make some Champurrado? You will love it!
Champurrado para Uno
Champurrado for One
1 cup plant based milk (any kind), or your favourite milk
1 Tbsp Maseca
1/2 Tbsp unsweetened cocoa powder
Pinch brown sugar or piloncillo, or to taste
Pinch ground cinnamon
Place milk, Maseca and cocoa powder in small saucepan and whisk to mix everything together.
Turn on the heat to medium and whisk until mixture comes to a low boil.
Continue to simmer until mixture thickens somewhat, it should be a little thicker than whipping cream.
Add sugar and cinnamon and whisk briskly to make it foamy.
Serve immediately.
Makes one serving.