Champurrado Or Chocolate Atole Food

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.

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.

CHAMPURRADO, OR CHOCOLATE ATOLE

Steps:

• In a mixing bowl combine the masa or masa harina with 1 cup of the water-milk mixture, stirring until smooth.
• In a medium saucepan combine the masa mixture, the remaining 4 cups water, and the salt.
• Bring to boil over medium heat, stirring constantly.
• Reduce the heat to low and simmer, stirring occasionally, until the mixture is thickened to the consistency of thin cooked cereal, 15 to 20 minutes.
• Add the chocolate and continue to stir until melted and thoroughly combined.
• Optional: Remove from the heat and beat with a whisk, egg beater, handheld electric mixer, or a traditional wooden molinillo.
• Continue to whick until a thick froth forms on top.
• Pour into cups and spoon some foam on top.

CHAMPURRADO RECIPE

Steps:

• Dissolve the masa in your milk or water. Use your hands to help it dissolve or a whisk to dissolve. Dissolve until there is no more visible masa or flour.
• Put a strainer over a pot and pour the milk already with the dissolved masa in the pot.
• Add the sugar and cinnamon stick (if using) and bring to a boil while constantly whisking. This can burn or boil over quickly.
• You need it to come to a boil to cook the corn flour. Once it has boiled for 30 seconds, turn heat down or remove from the heat and add the chocolate. Constantly whisk.
• Allow the chocolate to melt with little or no heat and let the mix become one. It should turn the color of chocolate.
• You don't want this to boil again but you do need to return it to the heat to allow to thicken.
• Constantly stirring and being mindful of the mixture sticking to the bottom, continue to cook for about 2 minutes. It will begin to look like a custard or a cream soup.
• You can try the custard test, dip a spoon and remove it, when it completely coats your spoon, it is ready. It will thicken as it cools. If it thickens too much you can add a tablespoon at a time of your milk/water, to help make it less thick.
• If it does not want to thicken, it means that it does not have enough masa. Dissolve a little bit more in milk or water and strain into the pot. If it thickens too much add more liquid. The correct consistency is thick. Thicker than heavy cream but not thick like mayo.
• Pour into your cup and wait a few minutes because this is piping hot and it will burn your tongue. Usually I begin to drink this with a spoon. Scooping only the top layer that has cooled. Please let this cool. I burn my tongue every time.
• You can save left overs in the fridge up to 2 days but when you reheat you will need to add more liquid because it will be twice as thick after you refrigerate. This is if you want to drink it; my father used to eat these days old champurrado with a spoon.

CHAMPURRADO, MEXICAN CHOCOLATE ATOLE

Steps:

• Place the water in a large pot and add the cinnamon stick. Bring to a boil. Meanwhile, place the masa in a bowl and add the water. Let sit for a few minutes and then blend with a fork or wire whisk until well blended. I sometimes have a hard time dissolving the masa and use my fingers to make sure that there are no lumps remaining. Once the water comes to a full boil, add the dissolved masa and immediately begin stirring with a wire whisk. Keep on stirring often until it comes to a boil again. Cook over low heat for about 8-10 minutes and then add the chocolate tablets, which have previously been broken into pieces. Dissolve the chocolate and bring to a boil. Then add the sugar cones and stir to dissolve. Once this is done, cook for another 5 minutes and remove the cinnamon stick. Serve with tamales or any sweet bread, such as cinnamon rolls.

CHAMPURRADO WITH HONEY (MEXICAN HOT CHOCOLATE)

Steps:

• Add cinnamon, Mexican chocolate and two cups of water to a stock pot. Bring to a simmer, stirring constantly until chocolate melts.
• In a separate bowl mix the corn dough with a cup of water until smooth. Pour corn mixture into the hot chocolate, stirring constantly.
• Add the milk and honey to the pot, let it simmer over low heat, stirring frequently until the milk thickens, being careful not to let milk burn. Champurrado should be the consistency of heavy cream, if yours it too thick, just add more milk.
• For authenticity; froth the mixture with a Mexican Molinillo prior to serving.