Champurrado, Or Chocolate Atole

1. 1

   In a mixing bowl combine the masa or masa harina with 1 cup of the water-milk mixture, stirring until smooth.

2. 2

   In a medium saucepan combine the masa mixture, the remaining 4 cups water, and the salt.

3. 3

   Bring to boil over medium heat, stirring constantly.

4. 4

   Reduce the heat to low and simmer, stirring occasionally, until the mixture is thickened to the consistency of thin cooked cereal, 15 to 20 minutes.

5. 5

   Add the chocolate and continue to stir until melted and thoroughly combined.

6. 6

   Optional: Remove from the heat and beat with a whisk, egg beater, handheld electric mixer, or a traditional wooden molinillo.

7. 7

   Continue to whick until a thick froth forms on top.

8. 8

   Pour into cups and spoon some foam on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.