Chocolate Atole

Cinco de Mayo - World Cuisine

A wonderful, rich, thick drink. Like a cross between hot cocoa and pudding. Can never remember my tweaks to this recipe, so decided to post it. Officially called champurrado, but I call it what I can pronounce.

Brief

Prep 5 mins

Cook: 10 mins

Total: 15 mins

Servings: 3

Yield: 3 cups

Chocolate Atole

Ingredients

1 cup cold water

¼ cup masa harina

1 cup milk

¼ teaspoon ground cinnamon

½ cup evaporated milk

1 (2 ounce) bar dark chocolate

chopped

2 tablespoons brown sugar

½ teaspoon vanilla extract

Southwestern Egg Rolls

World Cuisine

Directions

Step 1

Whisk water and masa harina together in a saucepan over medium heat. Cook stirring constantly until mixture comes to a boil. Add milk and cinnamon. Continue stirring until thick and bubbly. Add evaporated milk chocolate brown sugar and vanilla extract. Cook and stir until chocolate and sugar are just melted about 2 minutes. Remove from heat and pour into mugs. Serve hot.

Nutritional Information

Chocolate Atole

Servings Per Recipe:3

Calories: 268.9

% Daily Value *

Protein: 7.5g 15%

Carbohydrates: 35.6g 12%

Dietary Fiber: 2.6g 10%

Sugars: 25.9g

Fat: 11.3g 17%

Saturated Fat: 4g 20%

Cholesterol: 19.6mg 7%

Vitamin A Iu: 272.5IU 5%

Niacin Equivalents: 2.4mg 18%

Vitamin B6: 0.1mg 6%

Vitamin C: 1mg 2%

Folate: 29.7mcg 7%

Calcium: 230.1mg 23%

Iron: 0.9mg 5%

Magnesium: 31.3mg 11%

Potassium: 292.3mg 8%

Sodium: 84.5mg 3%

Thiamin: 0.2mg 19%

Calories From Fat: 101.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.