Easy Mexican Chocolate Atole
Smooth, creamy Mexican chocolate atole made with cornstarch slurry, piloncillo, and table chocolate. This traditional warm beverage combines evaporated milk and cinnamon for rich, comforting flavor. Quick to prepare with simple pantry ingredients.
Ingredients
- 1 taza milk
- 3 cucharadas cornstarch
- water
- ½ tazas piloncillo, granulatedbrown sugar1:1sweetener
unrefined cane sugar alternative
- 1 raja cinnamon stick
- 6 tazas milk
- 2 chocolate tablet, table chocolate
- 1 taza evaporated milk
- chocolate, grated, for garnish(optional)
- cinnamon stick, for garnish(optional)
Instructions
- 1
Whisk milk and cornstarch together in a bowl until fully combined. Set aside.
- 2
Heat water in a pot over medium heat. Add piloncillo and cinnamon stick, stirring until piloncillo dissolves. Pour in milk and cook for 3 minutes.
- 3
Add chocolate and stir until completely dissolved. Incorporate evaporated milk and mix well.
- 4
Once the mixture comes to a boil, temper the chocolate-milk mixture with the cornstarch slurry, reduce heat, and cook for 10 minutes or until the atole thickens.
- 5
Pour into cups and garnish with grated chocolate and cinnamon.
Good to Know
Refrigerate leftovers up to 3 days in a sealed container. Reheat on stovetop over low heat, whisking to recombine.
Prepare the cornstarch slurry up to 1 day ahead and refrigerate. Prepare the base liquid mixture just before serving.
Serve hot in mugs or traditional clay bowls. Top with grated chocolate and a cinnamon stick.
Common Mistakes
Skip tempering the cornstarch slurry to avoid lumps forming in the hot liquid
Avoid boiling vigorously before adding the slurry to prevent curdling the evaporated milk
Substitutions
Dairy-Free Swaps
General Alternatives
adjust to taste