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Atole champurrado
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A picture of Atole champurrado.

Atole champurrado

karla.flores.14473
karla.flores.14473 @cook_3475314

This recipe can be adjusted to ur own liking. I like mine not to thick.

This recipe can be adjusted to ur own liking. I like mine not to thick.

Read more

Atole champurrado

karla.flores.14473
karla.flores.14473 @cook_3475314

This recipe can be adjusted to ur own liking. I like mine not to thick.

This recipe can be adjusted to ur own liking. I like mine not to thick.

Read more
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Ingredients

  • Milk
  • Water
  • 1 canevaporated milk
  • 1cinnamon stick
  • 1 conemexican brown sugar
  • 4 cupsharina de maiz
  • 3 bricksmexican chocolate (abuelita)
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Steps

  1. 1

    Bring to boil water, cinnamon stick and sugar

  2. 2

    In a bowl, dissolve harina with 1:1 ratio of milk and water, i like using my hands to dissolve

  3. 3

    Put chocolate and harina mix into the boiling water

  4. 4

    Mix constantly

  5. 5

    Add evaporated milk

  6. 6

    Add more liquid as needed 1:1 ratio of milk and water till ur desire

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karla.flores.14473
karla.flores.14473 @cook_3475314
on January 06, 2016 04:51

Comments

Wen
Wen @pepperyhoney
November 03, 2021 03:45
New to Latino foods, bear with me. What is harina de maiz?
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