On Season Four, Chef Pati Jinich prepares Chocolate Atole (Champurrado) on Season Four of Pati’s Mexican Table when she visits the date-growing region of Viesco, Mexico.
Serves 8
INGREDIENTS
- 1 cup corn masa flour
- 4 cups warm water
- 4 cups milk
- 8 ounces Mexican chocolate for drinking such as Abuelita, grated or cut into chunks (about 1 cup)
- 2 ounces grated piloncillo or brown sugar (about 1/4 cup)
- 1 cinnamon stick about 3-inches long
TO PREPARE
STEP ONE. Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat.
STEP TWO. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken.
STEP THREE. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and there, until the chocolate and the piloncillo dissolve. Serve hot.
