Photo Dec 11, 4 11 00 PM

Champurrado is a Mexican chocolate-based atole, made with masa or corn flour. It is served for breakfast in cold months, and is traditionally served for Dia de los Muertos celebrations as well as at Christmas time.

To prepare, slowly add 2 cups (16 oz) of cold water to ½ a cup of tortilla flour (like Maseca) or corn flour (or fresh masa if you have it) in a large saucepan, stirring constantly with a molinillo or whisk to avoid clumping.

Heat over medium until simmering, add 2 cups of milk, 3-4 tablespoons piloncillo/panela or dark brown sugar, 1 cinnamon stick or ¼ teaspoon ground cinnamon , and 3 bars of chocolate.

(Optional: add a star of anise or a whole clove, if desired).

Simmer over low heat for 5 or more minutes, whisking often, until chocolate is melted and dissolved.

Champurrado is traditionally very thick (like gravy) and sweet. Add more milk or water to obtain the desired consistency, and adjust the sugar level to taste.

Serve and enjoy!

(makes 3-4 servings, depending on mug size)