MEXICAN HOT CHOCOLATE ATOLE CHAMPURRADO
I loved this drink growing up. It is very delicious and great on a cold chilly day. My Mexican grandmother used to make this for us when I was a kid, and now I make it for my kids. Very delicious. Serve hot, alone or you can top with whipped cream and dust some cinnamon over it. Sugar can also be less or more, suited to taste.
Provided by naedwards
Categories World Cuisine Recipes Latin American Mexican
Time 27m
Yield 4
Number Of Ingredients 7
Steps:
- Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
- Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
- Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 52.5 g, Cholesterol 13.7 mg, Fat 7 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 55.1 mg, Sugar 29.8 g
CHAMPURRADO (MEXICAN HOT CHOCOLATE)
This recipe is from the Nestle Very Best Baking. Champurrado is a tradition in my part of the world on Christmas morning with tamales and sweet bread.
Provided by PaulaG
Categories Beverages
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.
- Place the remaining water and masa harina in a blender; cover and blend until smooth.
- Pour the mixture through a fine mesh sieve into the cinnamon-water mixture.
- Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.
- Stir in sugar, chocolate and vanilla extract.
- Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.
CHAMPURRADO - MEXICAN HOT CHOCOLATE
A rich and creamy drink made from Mexican chocolate, milk, cinnamon, vanilla, and thickened with masa harina. We had this for Christmas and again with breakfast the next morning--delicious! From my son in law, Greg. Recipe is a combo of his sister Vicki's recipe and his mother's more traditional recipe, and we love it! For adults, you can add a splash of Grand Marnier liqueur to your mug of hot chocolate, if desired.
Provided by BecR2400
Categories Beverages
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water and cinnamon stick to a boil.
- Add chocolate, stirring until melted. Add vanilla.
- Stir in the cans evaporated milk and the condensed milk; bring to a simmer.
- Add the masa harina or cornstarch mixture, stirring well to combine.
- Heat until thickened. Remove cinnamon sticks before serving.
- May be served either hot or cold. Good with a splash of Grand Marnier for the adults, if desired.
Nutrition Facts : Calories 503.9, Fat 19.5, SaturatedFat 11.5, Cholesterol 55, Sodium 204.3, Carbohydrate 71.7, Fiber 2, Sugar 51, Protein 14.7
CHAMPURRADO WITH HONEY (MEXICAN HOT CHOCOLATE)
Make and share this Champurrado With Honey (Mexican Hot Chocolate) recipe from Food.com.
Provided by AlainaF
Categories Beverages
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Add cinnamon, Mexican chocolate and two cups of water to a stock pot. Bring to a simmer, stirring constantly until chocolate melts.
- In a separate bowl mix the corn dough with a cup of water until smooth. Pour corn mixture into the hot chocolate, stirring constantly.
- Add the milk and honey to the pot, let it simmer over low heat, stirring frequently until the milk thickens, being careful not to let milk burn. Champurrado should be the consistency of heavy cream, if yours it too thick, just add more milk.
- For authenticity; froth the mixture with a Mexican Molinillo prior to serving.
CHAMPURRADO (MEXICAN CHOCOLATE BEVERAGE)
Thick and chocolate-y! It's traditional to use a special whisk called a molinollo to mix the ingredients.
Provided by COOKGIRl
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- NOTE: If Mexican chocolate is unavailable, you can substitute by mixing 4 ounces of dark bitter chocolate (minimum 70% cocoa solids) with 1/4 cup ground almonds, 1/4 cup sugar and 2 teaspoons ground cinnamon. Process in food processor to fine powder.
- Grind the chocolate to a fine powder. I use a cheese grater to grate the chocolate first then whirl the chocolate in a clean coffee mill.
- Put the milk and water in a heavy saucepan, heat on medium, and gradually stir in the masa harina until a smooth paste is formed. Use a molinollo or a wire whisk for frothing the liquid.
- Place the saucepan over medium heat and bring the mixture to an almost boil, stirring constantly untl the frothy drink thickens.
- Stir in the powdered chocolate, then add the sugar. Serve immediately. Garnish with a cinnamon stick if desired.
Nutrition Facts : Calories 284.7, Fat 8, SaturatedFat 4.1, Cholesterol 14.2, Sodium 56.3, Carbohydrate 49.3, Fiber 2.9, Sugar 17.6, Protein 7.1
CHAMPURRADO (CHOCOLATE ATOLE)
This Mexican masa harina/chocolate drink is primarily served with celebratory meals and tamales, though it is also a comfort food in the morning, served with spicy things or given to kids to drink.
Provided by Elmotoo
Categories Beverages
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat the milk and chocolate in a saucepan, stirring to dissolve the chocolate.
- When chocolate is completely dissolved, remove from the heat and set aside to keep warm.
- Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent.
- Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes.
- Remove the cinnamon stick and serve the champurrado hot in cups or mugs.
Nutrition Facts : Calories 321.4, Fat 12.1, SaturatedFat 6.9, Cholesterol 18.3, Sodium 91.4, Carbohydrate 49.8, Fiber 2.7, Sugar 36, Protein 8.5
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