Name: Atole de Chocolate
Prep time: 2 min
Cook time: 6 min
Total time: 8 min
Ingredients: ¼ cup cornstarch; 6 cups milk (divided); 1 tablet Mexican chocolate (like Abuelita or Ibarra); 1 cinnamon stick; ¼ cup sugar

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Atole de Chocolate is a warm and rich Mexican drink. A satisfying and yummy wintertime staple perfect for chilly nights.

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Atole de Chocolate is perfect for those bone chilling, butt-freezing cold, and you-can’t-feel-your-face days. Brrrr!

Just even the thought of that makes me cringe.

Please do not confuse this with Champurrado. Champurrado is made with masa harina and chocolate. It is grainier.

This alote recipe is made with cornstarch to create a finer texture.

Sweet. Yummy. Rich… Mmm! This warm beverage is a favorite during the cooler months and especially during the Holidays.

More Mexican Holiday Recipes:

Ponche Navideño
Pork Tamales
Buñuelos
Hojarascas

How to Make It

A collage of milk and corn starch mixing in a measuring cup.

Mix the milk and cornstarch in a cup.
Set aside until ready to use.

Many people are not fans of cornstarch because it’s high in carbohydrates, low in nutrients, and high in calories. This is not a diabetic-friendly ingredient.

Luckily, there are options!

What can be used instead of cornstarch?

Ground Wheat Flour
Arrowroot
Potato Starch
Tapioca
Rice Flour
Xanthan gum

Atole is a thick, rich drink. This mixture is what is going to thicken the drink.

Be sure to fully dissolve the cornstarch, or you will create lumps when it is simmer.

Variations:

This is a very popular drink in Mexico. You might also see this drink made in different flavors like Atole de Guayaba, Pecan Atole, even Atole de Concha. Say what?!

Heat milk to a stock pot.
Add the Mexican chocolate and stick of cinnamon.
Stir occasionally .

You simply want the chocolate to melt. Be careful not to burn the milk.

There is a serious debate in the Mexican culture, and it all surrounds chocolate.

Which chocolate is better: Abuelita or Ibarra?

Either works well in this recipe. No fighting please. Keep calm and kitchen on.

More Mexican Chocolate Recipes:

Easy Mole Recipe
Abuelita Chocolate Frosting
Mexican Chocolate Cake

Add sugar and cornstarch mixture.
Bring to a simmer.
Allow the milk mixture to thicken.

Stir occasionally to avoid lumps. You’re looking for a silky smooth texture.

For a thicker atole, use 1/2 cup cornstarch instead.

Serve immediately, or it can get lumpy.

If you don’t serve it immediately, warm it up again and stir to dissolve the lumps. Then serve.

What To Serve With It

Pumpkin Empanadas
Mexican Conchas
Hojarascas
Empanadas de Manzana

Serve a warm cup of Atole de Chocolate with pan dulce or a few Galletas Maria. You can even add a dollop of whipped cream.. Oh YES!

This drink is perfect on those freezing cold nights. Guaranteed to be something everyone will enjoy.

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Did you make this recipe? Please rate the recipe below!

Atole de Chocolate

Atole de Chocolate is a warm and rich Mexican drink. A satisfying and yummy wintertime staple perfect for chilly nights.

5 from 8 votes

Print Pin Rate

Course: Drinks

Cuisine: Mexican

Prep Time: 2 minutes

Cook Time: 6 minutes

Total Time: 8 minutes

Servings: cups

Author: Maggie Unzueta

Ingredients

Instructions

Dissolve the cornstarch in 1 cup of milk.
Set aside until ready to use.
In a stockpot, add the remaining milk, Mexican chocolate, and cinnamon stick.
Stir occasionally.
When the chocolate is completely dissolved, add the sugar and the cornstarch milk.
Stir to combine.
Bring to simmer, stirring occasionally.
Once your atole has thickened, it is ready to serve.
Serve immediately to avoid lumps.

Video

Notes