Chocolate Atole

Ingredients

• 60 g Masa Harina
• 1 L Whole Milk
• 100 g Mexican Chocolate (tablet)
• 80 g Sugar
• 1 Cinnamon Stick
• 1 Prise Salt
• 1.25 ml Vanilla Extract
• Optional Cinnamon powder for dusting

Instructions

1. In a small bowl, dissolve the masa harina in 250 ml of cold milk and stir until smooth, ensuring no lumps remain. Set this mixture aside.
2. Combine the remaining milk, Mexican chocolate, sugar, and cinnamon stick in a medium saucepan. Heat over medium heat until the chocolate is fully melted and the sugar has dissolved, stirring occasionally.
3. Once the chocolate is melted, remove the cinnamon stick. Slowly pour in the masa mixture, stirring constantly.
4. Continue to cook the mixture over medium-low heat for about 8-10 minutes, stirring regularly, until it thickens to a creamy consistency. Be careful not to let it burn.
5. Remove the saucepan from the heat and stir in a pinch of salt and the vanilla extract. Taste and adjust sweetness if necessary.
6. Serve the chocolate atole hot in mugs. Optionally, sprinkle with a dash of cinnamon powder and enjoy immediately.

Nutrition