- 2 cups water
- 1 tablespoon ground cinnamon
- 1 Mexican hot chocolate drink tablet (such as Nestle® Abuelita®)
- 1/2 cup cold water
- 2 tablespoons cornstarch
- 1/2 (12 fluid ounce) can evaporated milk
- 1/2 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.
04/03/2018
recipepes.com
Mexican Hot Chocolate Atole Champurrado, recipe
PT15M
PT1H
5
455 calories
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