Champurrado, or Chocolate Atole Recipe

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Ingredients:

Serving

1/3 cup masa harina flour
3 cups water, mixed with
2 cups milk
1/4 tsp salt
2 (3 oz) disks mexican chocolate (nestle's abuelita and the mexican ibarra brands are commonly found in spanish bodegas)

Directions:

In a mixing bowl combine the masa or masa harina with 1 cup of the water-milk mixture, stirring until smooth.
In a medium saucepan combine the masa mixture, the remaining 4 cups water, and the salt.
Bring to boil over medium heat, stirring constantly.
Reduce the heat to low and simmer, stirring occasionally, until the mixture is thickened to the consistency of thin cooked cereal, 15 to 20 minutes.
Add the chocolate and continue to stir until melted and thoroughly combined.
Optional: Remove from the heat and beat with a whisk, egg beater, handheld electric mixer, or a traditional wooden molinillo.
Continue to whick until a thick froth forms on top.
Pour into cups and spoon some foam on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	175.16 Kcal (733 kJ)
Calories from fat	14.32 Kcal
		% Daily Value*
Total Fat	1.59g	2%
Cholesterol	1.63mg	1%
Sodium	231.27mg	10%
Potassium	263.13mg	6%
Total Carbs	25.15g	8%
Sugars	21.42g	86%
Dietary Fiber	1.81g	7%
Protein	5.93g	12%
Iron	0.2mg	1%
Calcium	149.5mg	15%

Amount Per 100 g
Calories	72.54 Kcal (304 kJ)
Calories from fat	5.93 Kcal
		% Daily Value*
Total Fat	0.66g	2%
Cholesterol	0.68mg	1%
Sodium	95.78mg	10%
Potassium	108.97mg	6%
Total Carbs	10.42g	8%
Sugars	8.87g	86%
Dietary Fiber	0.75g	7%
Protein	2.45g	12%
Iron	0.1mg	1%
Calcium	61.9mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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