Champurrado, Mexican Chocolate Atole
- 1 gallon water, plus
- 2 -3 cups water to dissolve the masa harina flour
- 1 1/2 cups fresh corn masa harina flour
- 2 1/2 pieces mexican chocolate, tablets (Abuelita brand is good)
- 1 cinnamon stick
- 4 small piloncillo (raw sugar cane cones)
- Place the water in a large pot and add the cinnamon stick. Bring to a boil. Meanwhile, place the masa in a bowl and add the water. Let sit for a few minutes and then blend with a fork or wire whisk until well blended. I sometimes have a hard time dissolving the masa and use my fingers to make sure that there are no lumps remaining. Once the water comes to a full boil, add the dissolved masa and immediately begin stirring with a wire whisk. Keep on stirring often until it comes to a boil again. Cook over low heat for about 8-10 minutes and then add the chocolate tablets, which have previously been broken into pieces. Dissolve the chocolate and bring to a boil. Then add the sugar cones and stir to dissolve. Once this is done, cook for another 5 minutes and remove the cinnamon stick. Serve with tamales or any sweet bread, such as cinnamon rolls.
gallon water, water, flour, chocolate, cinnamon, sugar cane cones
Taken from www.food.com/recipe/champurrado-mexican-chocolate-atole-326281 (may not work)