Chocolate Atole Drink Food

MEXICAN-STYLE ATOLE

Steps:

• Step 1 Add water, brown sugar cane and cinnamon sticks to large, heavy pot over medium-high heat. Bring water to boil, stirring occasionally to dissolve sugar. Step 2 Meanwhile, in medium bowl using whisk, whisk together masarica, salt and milk until completely smooth. Pour masarica mixture into pot with sugar mixture and bring liquid to boil, whisking occasionally; reduce heat to low. Stir in vanilla extract and continue cooking, whisking occasionally, until mixture is smooth and thick, about 10 minutes more. The atole is ready when the drink coats the back of wooden spoon. Step 3 Remove pot from heat. Divide atole evenly among serving mugs. Serve warm.

CHOCOLATE ATOLE

Steps:

• Whisk water and masa harina together in a saucepan over medium heat. Cook, stirring constantly, until mixture comes to a boil. Add milk and cinnamon. Continue stirring until thick and bubbly. Add evaporated milk, chocolate, brown sugar, and vanilla extract. Cook and stir until chocolate and sugar are just melted, about 2 minutes. Remove from heat and pour into mugs. Serve hot.

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 ATOLE

Steps:

• In a medium saucepan combine masa harina, water, milk, piloncillo (or brown sugar), and cinnamon. Whisk the mixture to combine. Bring it to a simmer over medium high heat, whisking often.
• Reduce the heat to medium and simmer the mixture for 5-10 minutes, whisking often, until your desired consistency is reached.
• Remove the atole from the heat and whisk in the vanilla.
• Serve hot or warm with a pinch of cinnamon to garnish.

ATOLE

Steps:

• Place the 1/4 cup hot water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. Scrape the seeds of the vanilla bean into the pan and add the cinnamon stick. Stir mixture until it begins to thicken.
• Add the piloncillo or sugar/molasses combination and continue to stir vigorously until the sugar is dissolved. Remove mixture from the heat. Slowly add the whole milk.
• Remove the cinnamon stick and add the pureed fruit and return to your heat source until mixture is warmed through. Remove the vanilla bean and serve hot.

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.