World Flavors Cookbook

Champurrado

Thick Mexican chocolate atole — masa harina thickened with chocolate, piloncillo, cinnamon, and milk. The classic companion to tamales.

Cuisine: Mexico

Ingredients

• 80g masa harina dissolved in 200ml cold water
• 700ml whole milk
• 200ml water
• 2 discs Mexican chocolate (or 60g dark chocolate + 2 tbsp sugar)
• 100g piloncillo or dark brown sugar
• 1 cinnamon stick
• 1 tsp vanilla

Instructions

1. Heat milk, water, cinnamon, and piloncillo until piloncillo dissolves.
2. Add Mexican chocolate. Stir until melted.
3. Add dissolved masa mixture gradually, whisking constantly.
4. Cook over medium heat, stirring, 15 minutes until thick.
5. Add vanilla.
6. Serve hot in mugs.