Atole de Chocolate Mexican Drink (Printable Version)
# What You'll Need:
→ Base
01 -
1 litre whole milk
02 -
240 ml evaporated milk
→ Thickener
03 -
2 tablespoons cornstarch
→ Flavoring
04 -
90 grams Mexican hot chocolate disk (such as Abuelita or Ibarra), chopped
05 -
50 grams dark brown sugar
06 -
0.5 teaspoon ground cinnamon
# Step-by-Step Directions:
01 -
In a small bowl, whisk cornstarch with 60 ml cold milk until smooth and free of lumps.
02 -
In a medium non-stick saucepan, combine remaining whole milk and evaporated milk. Set over medium heat until steaming but not boiling, stirring occasionally.
03 -
Add chopped Mexican chocolate disk, dark brown sugar, and ground cinnamon to the pan. Stir continuously until chocolate and sugar dissolve completely.
04 -
Slowly pour in cornstarch slurry while stirring constantly. Continue to cook over medium-low heat, stirring nonstop, until the mixture thickens and coats the back of a spoon, around 6 to 8 minutes.
05 -
Remove from heat. Pour into mugs and serve hot. Optionally, garnish with a whole cinnamon stick.
# Helpful Notes:
01 -
Use a non-stick saucepan to prevent sticking and scorching while thickening.
02 -
If the drink thickens upon cooling, add several tablespoons of milk when reheating to reach desired consistency.
03 -
Swap cornstarch for 60 grams masa harina for a more traditional version; dissolve thoroughly in milk before heating.