Second, discard the cinnamon stick.

Atole mexican hot chocolate recipe. It’s often called mexican hot chocolate, although mexican hot chocolate is its own very different thing. Web instructions dissolve the cornstarch in 1 cup of milk. If the water is hot, or even lukewarm, you'll get clumps.

5 tablespoons cornstarch (i use unflavored maizena) 5 cups milk, divided; Dissolve the cornstarch in 1 cup of the milk; Remove the spices and turn the heat back on under the saucepan.

Add piloncillo and stir until completely dissolved. Continue stirring until thick and bubbly. Stir in milk, chocolate, piloncillo, and salt.

Whisk in the masa harina, and when it is combined, add. “you might drink champurrado at home in the morning, in the market while shopping or buy atole blanco from the señoras who sell it and add chocolate at home. Cook for about 10 minutes over medium heat,.

You can sieve this little mixture into the milk mixture for a smoother blend. 5 cups jump to nutrition facts cozy up with a warm mug of rich, creamy, and boldly spiced mexican atole. In a stockpot, add the remaining milk, mexican chocolate, and cinnamon stick.

Remove from the heat and stir in the vanilla. 8 nutrition information advertisement ingredients units: Web reduce heat to medium and cook for 2 minutes more.