I love mexican food! I have been to Mexico three times now but it was not until about a year ago that I first had Atole. Atole is a popular corn based drink that is commonly seen around Christmas time. I was in a restaurant in New York with some friends from Oaxaca and Mexico City and they ordered atole. One sip and I was hooked. Since then I have been wracking my brain trying to remember the name when I came across it on an article this morning. I knew I had to make it. Having researched a few recipes I decided upon combining a few and came up with this one. I opted to add spicy chocolate to my drink making it Champurrado. A nice alternative to coffee or tea in the morning or a less caffeinated way to enjoy a hot drink before bedtime.
- 1 cup of milk
- 1 cup of cashew milk
- 30 grams of chile chocolate
- 2 Tbsp agave nectar
- 1 cinnamon stick
- 1/2 cup water
- 1/4 cup Maseca Corn Flour
- Make a slurry by whisking together the water and flour until homogenous, set aside.
- In a saucepan bring to a boil the milk and cashew milk.
- Once boiling add the chocolate, cinnamon stick and agave and stir until the chocolate is melted.
- Add the slurry mixture and cook about 10 minutes until slurry is cooked and drink is thickened