Atole & Champurrado
Atole and Champurrado are delicious, hot, and slightly thick Mexican beverages that warm you up when it's cold outside. There are many, many variations, most of which are made with corn flour as a thickening agent. But this recipe uses all-purpose flour. It starts out as Atole, which is a plain cinnamon version. But when you add Mexican chocolate, it becomes a Champurrado. Read on for the recipe.
Video
Ingredients
- ¼ cup Flour
- 1 tsp. Ground Cinnamon
- 1 stick Cinnamon (Optional, depending on how much cinnamon flavor you want.)
- ¼ tsp. Ground Cloves
- ½ cup Sugar (Or substitute piloncillo)
- 1 12 oz. can Evaporated Milk
- 3 cups Water
Instructions
- Brown flour in a skillet or saucepan (no grease).
- Cool and combine with cinnamon, cloves and sugar.
- Add water, stirring constantly until all flour is dissolved.
- Add cinnamon stick and place on stove over medium heat and bring to a boil while stirring.
- Once it boils, add milk and simmer five minutes longer.
- For Champurrado, Add half to a full bar of mexican chocolate, or 4 Tbsp. cocoa powder.
Notes
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You can discover additional recipes similar to this one if you wish: Blue Corn Atole.
