Mexican Hot Chocolate Atole Champurrado ~ this deliciously spiced drinking chocolate is so thick and rich you’ll need a spoon!
The Mexicans really ‘own’ chocolate more than any other culture. The cacao bean originated in Mexico and South America, and chocolate’s been consumed there for centuries. So really, this is the granddaddy of all hot chocolates. It’s flavored with cinnamon, star anise, and Mexican chocolate, but gets its velvety pudding-like consistency from masa harina.
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. Your 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.
- CHOCOLATE MARSHMALLOWS ~ don’t forget the marshmallows!
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!
Notes
Slightly adapted from the Muy Bueno Cookbook
Don’t forget to pin this Mexican Hot Chocolate Atole Champurrado!
8 Comments
Susana
November 20, 2014 at 6:16 pmSe llama Champurrado…:)
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Mexican Hot Cocoa | Culture / Style / Art / Fashion / Life in Mexico City
January 8, 2014 at 3:47 pm[…] is the traditional beverage is make with corn masa and is more like a porridge. There is a recipe here if you are interested in trying something more like the original version. Milk was introduced to […]
brittney gardner
February 25, 2013 at 6:59 pmBeautiful! Where on earth did you find those fantastic cups?
Sue
August 22, 2013 at 7:34 amThrift store!
Marina {Yummy Mummy)
October 11, 2012 at 7:19 amLooks sooo thick and delicious. I used to get drinking chocolate all the time in Italy in the winter and it was outrageously thick and so so good. I miss it. This looks incredible.
Nantucket Daffodil
October 10, 2012 at 10:16 pmAmazing. I could just stand there at the counter and drink instead of dinner. (chocolate that is :)…also…kept wondering why you weren’t showing up in my blog roll, then I realized I had left out “the” from the title and had someone’s old blog…I am about to fix this…I need to be up to date on you!!!!
Thyme (Sarah)
October 10, 2012 at 4:20 pmI just love your series on hot chocolates! I’m going to read the rest now. I’ve never heard of a combination like this one with the masa harina and the anise star. Ummm…I can only imagine the flavors of this!