Mexican Hot Chocolate Atole Champurrado recipe
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Ingredients
- 2 cups water 1 tablespoon ground cinnamon 1 Mexican hot chocolate drink tablet (such as Nestle® Abuelita®) ½ cup cold water 2 tablespoons cornstarch ½ (12 fluid ounce) can evaporated milk ½ cup white sugar, or to taste
Nutrition Info
- 278.1 caloriescarbohydrate: 52.5 gcholesterol: 13.7 mgfat: 7 gfiber: 1 gprotein: 4.3 gsaturatedFat: 4.1 gservingSize: -sodium: 55.1 mgsugar: 29.8 gtransFat: : -unsaturatedFat: : -
Directions Mexican Hot Chocolate Atole Champurrado
Directions
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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.