Champurrado, Or Chocolate Atole

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1/3 cup masa harina flour
• 3 cups water, mixed with
• 2 cups milk
• 1/4 teaspoon salt
• 2 (3 ounce) disks mexican chocolate (nestle's abuelita and the mexican ibarra brands are commonly found in spanish bodegas)

Recipe

• 1 in a mixing bowl combine the masa or masa harina with 1 cup of the water-milk mixture, stirring until smooth.
• 2 in a medium saucepan combine the masa mixture, the remaining 4 cups water, and the salt.
• 3 bring to boil over medium heat, stirring constantly.
• 4 reduce the heat to low and simmer, stirring occasionally, until the mixture is thickened to the consistency of thin cooked cereal, 15 to 20 minutes.
• 5 add the chocolate and continue to stir until melted and thoroughly combined.
• 6 optional: remove from the heat and beat with a whisk, egg beater, handheld electric mixer, or a traditional wooden molinillo.
• 7 continue to whick until a thick froth forms on top.
• 8 pour into cups and spoon some foam on top.