Champurrado, Mexican Chocolate Atole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 gallon water, plus
• 2 -3 cups water to dissolve the masa harina flour
• 1 1/2 cups fresh corn masa harina flour
• 2 1/2 pieces mexican chocolate, tablets (abuelita brand is good)
• 1 cinnamon stick
• 4 small piloncillo (raw sugar cane cones)

Recipe

• 1 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.