Mexican Hot Chocolate Atole Champurrado
2 cups water
1 tablespoon ground cinnamon
1 Mexican hot chocolate drink tablet (such as Nestle® Abuelita®)
½ cup cold water
2 tablespoons cornstarch
½ (12 fluid ounce) can evaporated milk
½ cup white sugar
or to taste
Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.
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