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.

Author: Marcy

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Ingredients

¹⁄₄ cup all purpose flour
1 tsp. ground cinnamon
1 stick cinnamon
¹⁄₄ tsp. ground cloves
¹⁄₂ cup sugar ((or substitute piloncillo))
1 12oz. can evaporated milk
3 cups water

For Champurrado add the following to above ingredients

¹⁄₂ - full round tablet Mexican chocolate ((or 4 Tbsp. cocoa powder))

Instructions

To make atole & champurrado

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.

For a thicker consistency, let cook longer.

Keywords: atole, champurrado, mexican atole, mexican champurrado, atole hot drink recipe, champurrado hot drink recipe

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Atole & Champurrado