Yield: 8 servings
Atole
Spiced with cinnamon, this Mexican atole de chocolate will be your new favorite version of hot chocolate. It's the perfect winter drink!
Ingredients
- 7 ½ cups whole milk
- 15 tablespoons cornstarch
- 3 cups evaporated milk
- 1 disk/tablet Mexican hot chocolate
- Dark brown sugar, to taste
- Ground cinnamon, for garnish - Ground nutmeg works too.
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Instructions
- Whisk 1/2 cup whole milk with the cornstarch until you get a smooth mixture. Set it aside.
- Add the evaporated milk, hot chocolate, remaining milk, and cornstarch slurry to a large pot over medium-low heat. Whisk to combine.
- Bring the mixture to a boil over medium-high heat. Immediately reduce the heat to low. Let the atole simmer for 15-20 minutes or until thickened to taste. Stir constantly. Scrape the bottom and sides of the pot so that nothing sticks.
- Remove the pot from the heat. Taste test the atole and add dark brown sugar to taste if needed. Stir well. Pour it into a mug and sprinkle with ground cinnamon to taste.
Notes
Storage: Once fully cooled, refrigerate it in an airtight container for up to 4 days. It will thicken slightly so you'll have to add 2-5 tablespoons of milk to get it to the right consistency again.
Nutrition
Serving: 1, Calories: 365kcal, Carbohydrates: 42g, Protein: 14g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Cholesterol: 52mg, Sodium: 232mg, Fiber: 1g, Sugar: 28g