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Chocolate Atole
In Mexico, the Christmas season becomes extra special by sipping on sweet and chocolaty of Champurrado, or Thick Mexican Hot Chocolate. This festive drink is made by dissolving Mexican chocolate, sugar cane and cinnamon in a thick and smooth mixture of corn flour, milk and water. The best part? This authentic Mexican recipe takes only 5 ingredients and 30 minutes to prepare, so you can warm up to a steaming mug of Champurrado, tonight!
Ingredients
1 cup
GOYA® Masarica
4 cups
whole milk
1 cone
GOYA® Brown Sugar Cane – Piloncillo, chopped, or 8 oz. brown sugar
2
disks (3 oz. each) Mexican chocolate, like Abuelita, chopped
⅛ tsp.
ground cinnamon
Directions
Step 1
Add Masarica to large, heavy saucepot. Using whisk, slowly add 4 cups water, whisking constantly until smooth and combined. Place saucepot over medium-high heat; bring Masarica mixture to boil.
Step 2
Add milk, sugar cane, chocolate and cinnamon to pot. Bring milk mixture to boil, whisking constantly, until chocolate is melted and sugar cane is dissolved, 5-7 minutes more.
Step 3
Remove pot from heat. Divide champurrado evenly among serving mugs.
New from Goya
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