Warm Up With Mexican Hot Chocolate
When the temperatures begin to drop, what’s better than a delicious mug of hot chocolate? Well, maybe a mug of Mexican Hot Chocolate Atole Champurrado! Similar to the hot chocolate we know and love, this version has added cinnamon for a little kick and is somewhat thicker in consistency.
An added bonus of indulging in this sweet treat are the health benefits of cocoa and cinnamon. That’s right, they’re good for you! Check this out!
Cocoa powder – contains compounds called flavanols that are linked to heart and brain health. Natural cocoa powder is richer in flavanols than Dutch-processed and so should be your go-to when you’re eating chocolate or making mole.
Cinnamon – Some studies have suggested that the compounds in cinnamon have antioxidant, anti-inflammatory, antidiabetic, and antimicrobial properties, and that they might offer protection from cancer and cardiovascular disease, among other conditions. However, more evidence is needed to confirm cinnamon’s benefits.
Mexican Hot Chocolate Atole Champurrado
- Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
- Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
- Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.
You can use a cinnamon stick in place of the ground cinnamon if you like.