Notes: Mexican chocolate can be found in the Latin American aisle of many supermarkets. Popular brands are Abuelita and Ibarra. If you can't find it, substitute bittersweet chocolate and add stir 1/2 teaspoon ground cinnamon into the masa harina mixture in step 1.
Piloncillo, an unrefined sugar used in Mexican cooking, is available in the Latin American aisle of many supermarkets. If you can't find it, substitute it with 1/3 cup packed dark brown sugar plus 1 tablespoon molasses
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Champurrado (Mexican Chocolate Atole)
About This Recipe
|Active time:||15 minutes|
|Total time:||15 minutes|
|Special equipment:||medium saucepan, whisk or molinillo|
|This recipe appears in:||Latin American Cuisine: Champurrado (Mexican Chocolate Atole)|
- 1/3 cup masa harina, such as Maseca
- 2 cups warm water
- 2 cups milk
- 3 ounces Mexican chocolate, finely chopped (see note above)
- 3 ounces piloncillo (see note above)
- 1/8 teaspoon salt
- 2 star anise pods
- 2 cinnamon sticks
In medium saucepan, whisk together masa harina and water until thoroughly combined. Stir in milk, chocolate, piloncillo, and salt. Add anise pods and cinnamon sticks and bring to simmer over medium heat. Cook mixture, stirring occasionally until chocolate is melted, piloncillo is dissolved, and mixture has thickened, 8 to 10 minutes. Discard anise pods and cinnamon sticks. Serve.