You know when it’s bone chilling, butt-freezing cold, and you can’t feel your face? Brrrr! Just even the thought of that makes me cringe. Those are the days that you need some Atole de Chocolate in your life. Please do not confuse this with Champurrado. Champurrado is made with masa harina. Alote is made with cornstarch. Just a sip, and I am quickly transported back to winters of Durango, Mexico. Memories of my sweet grandma making a big pot of this yummy drink crosses my mind.
She passed away in 2009, and even now, I get choked up whenever I think of her. Her food was amazing! You don’t know how much I miss her… My abuelita was a fan of Abuelita chocolate
Start off by, dissolving the cornstarch in a cup of milk. I use unflavored Maizena corn starch 
In a large pot, heat up the milk, cinnamon, and chocolate. When the chocolate dissolves completely, add the sugar. Then add the cornstarch milk. Stir occasionally, or your Atole de Chocolate will get lumpy. If you don’t serve it immediately, warm it up again and stir to dissolve the lumps. Then serve.
Remember that our big meal in Mexico is in the middle of the afternoon. Dinner was always something light. Like a warm cup of Atole de Chocolate with pan dulce or a few Galletas Maria
- ¼ cup cornstarch
- 6 cups of milk (divided)
- 1 tablet of Mexican chocolate (like Abuelita or Ibarra)
- 1 whole cinnamon stick
- ¼ cup sugar
- 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.
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