Atole Champurrado- Oaxacan Hot Chocolate

Atole Champurrado- Oaxacan Hot Chocolate

This delicious drink is like a morning cup of hot chocolate combined with breakfast porridge. Most weekdays in Oaxaca don't begin until a frothy cup of Champurrado and Pan de Yema (sweet rolls) have been consumed.

5 from 2 votes

Print Pin

Course: Breakfast, Dessert, Drinks

Cuisine: Mexican, Oaxacan

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings:

Author: My Hungry Traveler

Equipment

Small bowl
small saucepan
Medium saucepan
Immersion blender or whisk

Ingredients

¼ cup Masa harina
3½ cups Water
¼ tsp Salt
3 cups Whole milk
3 oz Tablet of Mexican chocolate, broken into small chunks

US Customary - Metric

Instructions

Atole

Mix Masa harina and ½ cup water. Stir until smooth. Combine this paste with remaining water in a medium saucepan. Bring to a boil, stirring often, and then lower heat to low and simmer for 25 minutes. Stir occasionally. It will thicken to a thick gruel.

Hot Chocolate

While the atole is cooking, heat milk in a small saucepan over medium heat. Before it starts to boil, add the chocolate chunks. Stirring frequently, continue to heat until the chocolate mixture is melted and dissolved. Reduce heat to low and simmer the hot chocolate for 4 more minutes. Keep stirring.

Champurrado

Pour the hot chocolate into the simmering atole. Stir or whisk vigorously to fully combine. Remove from heat and form a thick froth on top with a whisk, immersion blender or, like they do in Oaxaca, a wooden molinillo. To serve, pour into mugs or breakfast cups and be sure to spoon foam over the top of each serving.

Nutrition