Atole Champurrado
This is a drink meant for cold mornings when you need something substantial. It is not a thin hot cocoa; the masa harina gives it a toasted, earthy weight that defines the texture.
Watch the bottom of the pot
Because of the masa harina, this mixture will stick and scorch quickly if left unattended. Keep your heat at a steady medium-low and use a whisk to clear the edges of the pot continuously.
- heavy-bottomed saucepan
- wire whisk
- wooden spoon
What goes in.
- 3 cupswater
- 1 disc (3 oz)Mexican chocolate, chopped
- 1 stickcinnamon
- 1/2 cupmasa harina
- 2 cupswhole milk
- 2 tbsppiloncillo, grated
Tempering the Masa
Never dump raw masa harina directly into hot liquid, or you will end up with clumps. Whisk the dry flour with a small amount of cool water or milk until it is perfectly smooth before introducing it to the pot.
The method.
Boil the base
Bring the 3 cups of water, cinnamon stick, and grated piloncillo to a boil in your saucepan over medium heat. Let it simmer until the sugar dissolves and the water smells of spice.
Melt the chocolate
Add the chopped chocolate to the water. Whisk constantly until the chocolate has fully melted and the liquid is uniform.
Prepare the masa
In a separate bowl, whisk the masa harina with 1/2 cup of the milk until no lumps remain. The texture should look like heavy cream.
Combine
Pour the remaining milk into the saucepan. Slowly stream in your masa slurry while whisking vigorously.
Thicken
Lower the heat. Continue cooking and stirring for 8 to 10 minutes. You will know it is ready when the liquid clings to the back of a wooden spoon and the raw corn flavor has cooked off.
Other turns to take.
Vanilla Bean
Add a split vanilla bean during the initial boil for a deeper aromatic profile.
Spiced Kick
Add a small pinch of cayenne pepper or a whole star anise to the water for a subtle heat.
When it doesn't go to plan.
If the champurrado gets too thick while sitting, thin it out with a splash of warm milk.
Strain the liquid through a fine-mesh sieve if you find the cinnamon bits or chocolate sediment bothersome.
Use a heavy-bottomed pot; cast iron or enameled steel works best to prevent hot spots.
The ones that keep coming up.
Can I use cornmeal instead of masa harina?
No. Masa harina is treated with lime, which gives it a specific flavor and ability to thicken liquids. Cornmeal will remain gritty and will not bind the drink properly.
Why did my drink separate?
This usually happens if the heat was too high or if the masa wasn't fully incorporated. Re-whisking over very low heat usually fixes the emulsion.
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