Mexican Hot Chocolate (Atole Champurrado)

Mexican Hot Chocolate (Atole Champurrado) is a deliciously spiced drinking chocolate so thick and rich you’ll need a spoon!

Mexican Hot Chocolate (Atole Champurrado) is the ultimate hot cocoa

What you’ll need:

• cinnamon
• star anise
• masa harina
• Mexican chocolate
• milk
• brown sugar

You can find tablets of Mexican chocolate in the international aisle of the supermarket. It’s mixed with various spices, and sugar, and has sort of a grainy texture when you cut into it. The licorice flavored star anise is common in Eastern cuisines, but here it’s more of a specialty spice. Keep an eye out for it, but if you can’t find it, don’t worry, just use the cinnamon. I’ve talked a lot about masa harina, the finely ground corn meal made from lime treated hominy. You should find it either in the International aisle, or with the grains and flours. Don’t substitute corn meal, that won’t work.

This is a very distinctive hot chocolate, probably unlike anything you’ve ever had.

If you’re used to hot chocolate out of a packet, you owe it to your self to try this. This is like a thick chocolate porridge. Almost breakfast in itself.

I adore hot chocolate drinks of all kinds, especially once the weather turns chilly. Here are a few of my other favorites:

• Drinkable Nutella~ a decadent sippable version of your favorite chocolate hazelnut spread.
• The Ultimate Hot Chocolate ~ the classic, stepped up a notch.
• French Press Breakfast Chocolate

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3.24 from 51 votes

Chocolate Atole, Mexican Hot Chocolate

Mexican Hot Chocolate (Atole Champurrado) is a deliciously spiced drinking chocolate so thick and rich you'll need a spoon!

Course beverage

Cuisine Mexican

Cook Time 20 minutes

Yield 2 servings

Author Sue Moran

Cook ModePrevent your screen from going dark

Ingredients

• 1 1/2 cups water
• 1 cinnamon stick
• 1 anise star
• 1/8 cup masa harina
• 1 cup whole milk
• 1 tablet Mexican chocolate about 3 oz
• 1/4 cup brown sugar

Instructions

• Bring the water, cinnamon stick and anise to a simmer in a saucepan. Turn off the heat and let steep for 10 minutes.
• Remove the spices and turn the heat back on under the saucepan. Whisk in the masa harina, and when it is combined, add the milk, chocolate and sugar.
• Cook for about 10 minutes over medium heat, whisking often. The mixture will come to a boil and thicken, When it is thick and smooth, pour in mugs. You will need a spoon!

Cook's notes

Slightly adapted from the Muy Bueno Cookbook

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.