Atole de Cafe con Chocolate
Atole de Cafe con Chocolate
Ingredients
For the Cornstarch Slurry
- 3 tablespoons cornstarch
- 1/2 cup milk
For the Atole Base
- 2 cups water
- 1 cinnamon stick, broken into smaller pieces
- 5 ounces piloncillo, broken up
- 1/2 Mexican chocolate, disk, broken up
For the Main Liquid & Flavoring
- 3 1/2 cups milk
- 2 tablespoons coffee, instant or strongly brewed
For Finishing
- 2 teaspoons Mexican vanilla blend
Instructions
- 1
In a small bowl, combine the cornstarch and 1/2 cup of milk. Whisk thoroughly until the cornstarch is completely dissolved and no lumps remain. Set this slurry aside.
⏱️ 1 min
- 2
In a medium saucepan, add 2 cups of water, the broken cinnamon stick, and the broken piloncillo. Place the saucepan over medium heat and stir continuously until the piloncillo completely dissolves, about 3 to 5 minutes.
⏱️ 5 min
- 3
Add the broken 1/2 disk of Mexican chocolate to the saucepan. Continue stirring until the chocolate is fully melted and incorporated into the liquid, about 2 minutes.
⏱️ 2 min
- 4
Pour in the remaining 3 1/2 cups of milk. Continue to whisk the mixture gently as it heats up for about 5 minutes, or until small bubbles begin to form around the edges of the pot, indicating it's just before simmering.
⏱️ 5 min
- 5
Stir in the 2 tablespoons of coffee until well combined.
⏱️ 1 min
- 6
Give the reserved cornstarch and milk slurry a final stir to ensure it's well-combined. Slowly pour the slurry into the saucepan while continuously whisking the atole. This helps prevent lumps and ensures even thickening.
⏱️ 2 min
- 7
Continue whisking the atole over medium heat until it thickens to your desired consistency and is on the verge of simmering. Be careful not to let it boil vigorously.
⏱️ 3 min
- 8
Remove the saucepan from the heat. Stir in the 2 teaspoons of Mexican vanilla blend until fully incorporated.
⏱️ 1 min
- 9
Serve the hot and creamy Atole de Cafe con Chocolate immediately in mugs or cups. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Atole de Cafe con Chocolate
Ingredients
For the Cornstarch Slurry
- 3 tablespoons cornstarch
- 1/2 cup milk
For the Atole Base
- 2 cups water
- 1 cinnamon stick, broken into smaller pieces
- 5 ounces piloncillo, broken up
- 1/2 Mexican chocolate, disk, broken up
For the Main Liquid & Flavoring
- 3 1/2 cups milk
- 2 tablespoons coffee, instant or strongly brewed
For Finishing
- 2 teaspoons Mexican vanilla blend
Instructions
- 1
In a small bowl, combine the cornstarch and 1/2 cup of milk. Whisk thoroughly until the cornstarch is completely dissolved and no lumps remain. Set this slurry aside.
⏱️ 1 min - 2
In a medium saucepan, add 2 cups of water, the broken cinnamon stick, and the broken piloncillo. Place the saucepan over medium heat and stir continuously until the piloncillo completely dissolves, about 3 to 5 minutes.
⏱️ 5 min - 3
Add the broken 1/2 disk of Mexican chocolate to the saucepan. Continue stirring until the chocolate is fully melted and incorporated into the liquid, about 2 minutes.
⏱️ 2 min - 4
Pour in the remaining 3 1/2 cups of milk. Continue to whisk the mixture gently as it heats up for about 5 minutes, or until small bubbles begin to form around the edges of the pot, indicating it's just before simmering.
⏱️ 5 min - 5
Stir in the 2 tablespoons of coffee until well combined.
⏱️ 1 min - 6
Give the reserved cornstarch and milk slurry a final stir to ensure it's well-combined. Slowly pour the slurry into the saucepan while continuously whisking the atole. This helps prevent lumps and ensures even thickening.
⏱️ 2 min - 7
Continue whisking the atole over medium heat until it thickens to your desired consistency and is on the verge of simmering. Be careful not to let it boil vigorously.
⏱️ 3 min - 8
Remove the saucepan from the heat. Stir in the 2 teaspoons of Mexican vanilla blend until fully incorporated.
⏱️ 1 min - 9
Serve the hot and creamy Atole de Cafe con Chocolate immediately in mugs or cups. Enjoy!