Yesterday was the last day of Christmas!
Time to take down all of the Christmas decorations and my very dry Christmas tree (that is shedding more than my cat). Honestly, this is my least favorite time of the year; right after Christmas, it tends to get really cold and snowy. However, one of my favorite things to make during this time is Chocolate Atole or Mexican Hot Chocolate.
Atole is a very ancient drink of Mesoamerican origin; in fact, when Hernan Cortes went to Mexico in the early 1500s, he wrote of the drink. There are many types of atole, however, since chocolate also originates from Mexico (and other Central American countries); chocolate atole is also very ancient. It has changed slightly with time, but it is still very traditional.
It is simple, thick and delicious! I hope you enjoy it:
Mexican Hot Chocolate (or Chocolate Atole)
Most of the ingredients should be in the Mexican/International aisle or the baking aisle. If you don’t find it, I put a substitute next to it . Makes 7 cups.
- 1 cup of Maizena dough (if not found you can use ½ cup of cornstarch)
- 2-4 bars of Chocolate Abuelita (if not found there are other brands you can try)
- 1 Condensed Milk Can –Nestle La Lechera is the best
- 1 Evaporated Milk Tin- Carnation is the best
- 1 Cinnamon Stick
- 8.5 Cups Water
- Dissolve the Maizena dough in 3 cups of cold water.
- Boil the other 5 cups of water with cinnamon.
- At the boil add the previously dissolved dough and 2 of the Abuelita chocolate bars. Stir constantly until the chocolate dissolves.
- Add the condensed milk and the evaporated milk.
- Let boil for 10 minutes, constantly stirring.
- Try it! If you want it more chocolate add the extra bars or you can add sugar if you want it sweeter. Add water or milk if it is too sweet.