After a cold and rainy weekend here in Mexico, the sun is shining in the bright blue sky. But I think the sun might be broken, because the temperatures this morning dipped to a bone-chilling 2 degrees Celsius (about 35°F). That's freezing cold weather for these here parts, and the layer of ice on our truck's windshield before taking the younger kiddies to school is a not-so-gentle reminder that winter will soon be here. Because there's nothing like a hot mug of atole to warm you up on a cold winter's day, this week in my cocina we will be celebrating #AtoleWeek. Tune in every day this week (Monday-Friday) for some of my favorite atole recipes.
First up this week is this Atole de Chocolate. Unlike Champurrado, a traditional Mexican chocolate atole thickened with masa harina, this Atole de Chocolate has a silky smooth consistency and is thickened with cornstarch. This Mexican Hot Chocolate Atole is one of my childhood favorites, and is the only kind of chocolate atole my grandparents made. Although it's not how Mexican atoles are traditionally served, you can top your Atole de Chocolate with a dollop of whipped cream, which is how my abuelita (grandmother) liked hers as it reminded her of American hot cocoa.
Atole de Chocolate
(Mexican Hot Chocolate Atole)
- 5 tablespoons cornstarch (I use unflavored Maizena)
- 5 cups milk, divided
- 1 (3 oz.) tablet Mexican chocolate (Abuelita or Ibarra brand)
- 1 cinnamon stick
- 1/4 cup granulated sugar
- Whipped cream (optional)
Dissolve the cornstarch in 1 cup of the milk; set aside.
Heat remaining 4 cups of milk with the Mexican chocolate and cinnamon stick in a medium saucepan over medium heat, stirring occasionally, until chocolate has completely dissolved. Stir in the granulated sugar. Pour in the cornstarch milk mixture. Let simmer, stirring occasionally to prevent lumps for forming, until the atole has thickened. Remove from heat. Serve immediately. Garnish with a dollop of whipped cream and sprinkle ground cinnamon on top, if desired. Enjoy!
Receta en español