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Mayan Style a.k.a. Champurrado or chocolate atole

Linni Kral
Servings 4

Ingredients
  

  • ½ cup masa harina corn flour
  • 2 cups water
  • 2 cups whole milk
  • 3 ounces piloncillo or brown sugar
  • 2 3- ounce discs of Mexican chocolate
  • 2 cinnamon sticks
  • ¼ teaspoon cayenne

Instructions
 

  • ►In a large saucepan over medium-high heat, whisk together ½ cup masa harina corn flour and 2 cups water.
  • ►Bring to a boil, then add 2 cups whole milk, 3 ounces piloncillo or brown sugar, 2 3-ounce discs of Mexican chocolate, 2 cinnamon sticks, and ¼ teaspoon cayenne.
  • ►Return to a boil, whisking constantly. Cook 5 to 7 more minutes, until piloncillo dissolves and mixture thickens.
  • ►Remove from heat, discard cinnamon sticks, then pour into mugs.