Mexican Hot Chocolate Atole Champurrado

Mexican Hot Chocolate Atole Champurrado
  • 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


  1. 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.
  2. Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
  3. 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
Mexican Hot Chocolate Atole Champurrado, recipe PT15M PT1H 5 455 calories

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