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Chocolate Atole
Created by: Howcan Team
Ingredients
- 4 cups of milk
- 1/2 cup of masa harina
- 1/4 cup of sugar
- 1/4 cup of cocoa powder
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
Instructions
- In a blender, combine 1 cup of milk, 1/2 cup of masa harina, 1/4 cup of sugar, 1/4 cup of cocoa powder, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Blend until smooth.
- In a large saucepan, heat the remaining 3 cups of milk over medium heat until it begins to simmer.
- Slowly pour the blended mixture into the hot milk, whisking constantly to prevent lumps from forming.
- Continue to cook the atole, stirring constantly, for about 10 minutes, or until it thickens to the consistency of a thin pudding.
- Remove the atole from the heat and stir in 1 teaspoon of vanilla extract.
- Pour the chocolate atole into mugs and serve hot. Enjoy!
Atole, a traditional Mesoamerican drink, has a rich history dating back to pre-Columbian times. Originally made with masa (corn dough), water, and sweeteners, it was a staple in the Aztec and Mayan diets. Over time, the addition of chocolate transformed this beloved beverage into a decadent treat. Renowned chefs in Mexico, such as Enrique Olvera, have elevated atole by infusing it with rich, high-quality chocolate, creating a velvety, indulgent experience. Today, the best versions of chocolate atole can be found in Oaxaca, where the region's renowned chocolate is used to enhance the drink's flavor. The key to a perfect chocolate atole lies in using authentic Mexican chocolate and simmering it with the traditional masa base to achieve a smooth, luxurious texture. This delightful fusion of ancient tradition and modern indulgence has made chocolate atole a beloved part of Mexican culinary heritage.
20 min
4
200 calories
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