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Mexican Hot Chocolate Atole Champurrado
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Prep Time:
5 minutes
Cook Time:
22 minutes
Total Time:
27 minutes
Indulge in decadent Mexican hot chocolate, champurrado, a velvety and spiced winter treat.
Ingredients:
  • 2 cups water
  • 1 tablespoon ground cinnamon
  • 1 Mexican hot chocolate drink tablet (such as Nestle® Abuelita®)
  • 0.5 cup cold water
  • 2 tablespoons cornstarch
  • 0.5 (12 fluid ounce) can evaporated milk
  • 0.5 cup white sugar, or to taste
Instructions:
  • In a saucepan over medium-high heat, bring 2 cups of water and cinnamon to a boil. Let it boil for 7 minutes. Add the chocolate tablet and stir until dissolved, about 5 to 6 minutes. Reduce heat to medium and cook for an additional 2 minutes.
  • In a small lidded container, shake together cornstarch and cold water until well combined.
  • Combine evaporated milk and sugar with the chocolate mixture in the saucepan. Pour in the cornstarch mixture and mix thoroughly. Simmer over higher heat until the mixture slightly thickens, around 3 minutes.

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