Easy Mexican Atole Champurrado Recipes

MEXICAN ATOLE

Steps:

• Add milk, piloncillo, and cinnamon stick to a medium saucepan or pot. Heat over low-medium heat until the piloncillo has completely dissolved. Stir frequently to make sure the milk and piloncillo don't stick to the bottom of the saucepan.
• Remove and discard the cinnamon stick, using a strainer if it has broken into pieces.
• In a small bowl, add warm water and masa harina. Whisk together until smooth.
• Add the masa harina mixture, vanilla extract, and salt to the saucepan. Whisk to combine.
• Bring to a simmer, reduce heat to low, and continue to cook, stirring frequently, for 25-30 minutes until thick, creamy, velvety, and smooth. The atole should be thick enough to coat the back of a spoon.
• Serve and garnish with a touch of ground cinnamon or a cinnamon stick.

CHAMPURRADO

Steps:

• In a blender, add one cup of water and the masa. Puree until a smooth consistency and set aside.
• If you're using maseca, toast it in a skillet on medium heat until light golden brown. Then add it to the water and blend just as step 1 above.
• In a medium size saucepan, add one cup of water, one cinnamon stick and piloncillo. Bring it to a soft rolling boil until the piloncillo melts. About 5 minutes. (See note #1)
• Add the milk and whisk. Once the milk is hot, add the chocolate and whisk until it's all dissolved. Move the mixture often so that it does not stick to the bottom of the saucepan.
• Once this mixture is hot, add the masa & water mixture and whisk constantly.
• Cook for about 10 minutes (the masa has too cook) or until you reach a dense consistency. Add a little more milk if you desire a more liquidy consistency. Keep whisking often to prevent it from boiling over.
• Serve hot and enjoy. Buen Provecho!

MEXICAN ATOLE

Steps:

• Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
• Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
• Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.

MEXICAN HOT CHOCOLATE ATOLE CHAMPURRADO

Steps:

• Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
• Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
• Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.

EASY MEXICAN ATOLE (CHAMPURRADO)

Steps:

• 1. In a pot add milk, masa harina, cinnamon,chocolate, piloncillo and salt. Mix until well combined cook at medium until sugar and chocolate are all dissolved. Keep stirring with a whisk continuously while it comes to a boil about 10 minutes. After it comes to a boil let it simmer for about 3 minutes or until it thickens a little. Remove form heat and add vanilla extract and stir. Enjoy with some cookies or some coffe cake or sweet mexican bread.

CHAMPURRADO (CHOCOLATE ATOLE)

Steps:

• Heat the milk and chocolate in a saucepan, stirring to dissolve the chocolate.
• When chocolate is completely dissolved, remove from the heat and set aside to keep warm.
• Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent.
• Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes.
• Remove the cinnamon stick and serve the champurrado hot in cups or mugs.