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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!
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.
Table of Contents
More Mexican Holiday Recipes:
Ponche Navideño
Pork Tamales
Buñuelos
Hojarascas
How to Make It
- 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, Atole de Mazapan, 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 ½ 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
Apple Empanadas
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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Atole de Chocolate
Ingredients
- ¼ cup cornstarch
- 6 cups milk divided
- 1 tablet Mexican chocolate like Abuelita or Ibarra
- 1 cinnamon stick
- ¼ cup sugar
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
Nutrition
This post was recently updated. You might remember the old picture.
Simplemente
Simplemente delicioso!
Just like my mother used to make. I had lost the recipe but thank God I’ve found it. Thanks a million!
Glad you liked it. Hope you try it!
I’m so excited for the temperatures to fall a little bit so we can enjoy this and chilly nights!
This recipe is perfect for that kind of weather! Hope you try it.
I love anything chocolate! This looks fantastic!
Glad you enjoyed this. Hope you try it!
You caught my attention with chocolate and I’m glad I continued reading! Your recipe turned out great and has been requested for this weekend !
So glad you enjoyed this!
This is going to be perfect to continue seeing friends outside on the patio as it gets cooler. Thank you!
Perfect for those cooler nights! Hope you try it.
What a delicious recipe! I’m going to make this very soon!
Delicious indeed! Hope you try it
Looks so amazing. Looks like a great and easy way to do hot chocolate for a party, and so much nicer than the powdered stuff.
Yes, this Atole de Chocolate recipe is perfect for serving a crowd! It’s easy to make and can be prepared ahead of time, so you can focus on entertaining your guests. Enjoy!
Sounds like the perfect treat for a chilly day! Pinning!
Yes it is, very yummy. 🙂
My family and I enjoyed this so much. Thank you so much for sharing this recipe!
So glad you enjoyed it!
Warming and delicious – perfect for a cool evening 🙂
Delicious indeed! Hope you try it.
This look like it would really warm you on a cold night. Which in Wisconsin means -10F. LOL
It’s perfect for cold nights! Hope you try it.
I love this recipe! I see so many bloggers make champurrado with masa para tortillas and I didn’t remember my mama making like that. My mom was born in Durango Mexico and she made Atole with corn starch and champurrado with Harina.
Glad you liked it. Hope you try it!