It's hard to believe I could like any flavor more than chocolate, but man, peanut atole gives champurrado some serious competition. The more you spin the molinillo the lighter and frothier your drink gets. No better drink to warm you up when the weather is chilly. There we go, see what I mean? Garnish each mug with a cinnamon stick. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Just avoid chunky versions, or you'll end up with scratchy little bits of peanut in the drink. We may earn a commission on purchases, as described in our affiliate policy. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. You ought to glance at Yahoo’s home page and note how they create article headlines to get people interested. Atoles, though, go way beyond just being like breakfast cereal. I thin this one a little more than the champurrado and peanut flavors—there's just something about the lightness of the orange flavor that made me want it to be a little less dense and creamy. The method is exactly the same as above, but instead of adding the milk and then following with chocolate, I blend some peanut butter into the milk, then whisk them into the base together. Pour it into cups and serve, but watch out—these hot, thick drinks retain heat like crazy, and if you take too big of a swig, you're gonna burn your mouth. However, consider this, suppose you were to create a killer headline? Once you've mastered these flavors, feel free to experiment. Different versions can be found all over Mexico, and span the sweet-to-savory spectrum, including fruit flavors like blackberry and pineapple, nut flavors like peanut and pecan, and unsweetened ones like chili; milk is often added as well for a richer taste. Keep it traditional with this sage and sausage dressing. Don’t consider that a negative. When the chocolate starts to dissolve gently move it with the molinillo until it fully dissolves, about … Since I started making atoles at home, I've been raving to anyone who will listen about just how great they are. Well, all of those cereals are made from corn that's flavored with other stuff. In fact, if you let them cool, they will set just like a pudding (tip: aside from the skin that forms on top, they're pretty tasty eaten with a spoon once they've cooled). So here's a more specific angle that might work: Do you like Cocoa Puffs cereal? Champurrado (Mexican Hot Chocolate and Corn Drink), Peanut Atole (Hot Mexican Corn Drink With Peanut Flavor), Orange Atole (Hot Mexican Corn Drink With Orange Zest). It will go through a phase where the mixture looks like doughy clumps, but if you add the water gradually and keep whisking, you'll smooth it out. a guide to the best hot chocolates in New York City. To get your hot chocolate just right it takes some time and effort. Everything published was actually very reasonable. If you love hot chocolate, or if you love cereal, or even if you love pudding, then you need to know about Mexican atoles. Save my name, email, and website in this browser for the next time I comment. I was a little perplexed as to what constitutes authentic Mexican Hot Chocolate. In Mexico, hot chocolate is most often prepared with tablets of rustic chocolate de mesa, “table chocolate,” which can be easily found in the U.S. at Mexican grocery stores and even large supermarkets. So, why would you want a hot corn drink? Serve with a pastry and garnish each cup with a cinnamon stick and top with marshmallows if you like. Break the chocolate bar into large chunks. Peanut is definitely in the running, but fruit flavors, like the orange one I share here, could win too. They're kinda late to the party. Molinillos (mo-lee-nee-yos)are the traditional way to froth your hot chocolate. Not anymore. That’s how it’s supposed to be. I mean, I don’t want to tell you how to run your website, however what if you added a post title that makes people desire more? Pour your milk of water into a tall narrow pot over very low heat. But it is well worth the wait and effort! What we now consider Mexican hot chocolate is a more modern recipe that became popular when the Spanish arrived in Mexico, bringing with them milk, sugar, cinnamon, and the desire to consume it hot. What about Fruit Loops? Think of molinillo as a wooden whisk. Either method of preparation is authentic. In the case of champurrado, it's just about the thickest, richest hot chocolate you've ever had, yet it won't make you feel sick after drinking a whole mug since much of that thickness and richness comes from the corn—not tons of dairy and chocolate. I've successfully made atoles from the more coarsely ground masa harina para tamales, but it requires blending before serving or will otherwise have a grainy texture—the masa harina para tortillas doesn't require that step. The best chocolate comes from the state of Oaxaca which is what we used for this recipe. Reversing this step and dumping the masa flour into the water will guarantee lumps, which can be blended out later, but it's an unnecessary extra step. It doesn't take long for the orange flavor to infuse into the atole. Honestly, though, screw the idea of ranking them. The term "Mexican chocolate" is often misunderstood, misinterpreted and misused. These are the crispiest, most flavorful roast potatoes you'll ever make. I finish the base by whisking in whole milk to add richness. I like my champurrado fairly thick, which makes it seem like so much more of an indulgence, but you can add as much water as appeals to you. To use, place the handle of the molinillo between your palms and roll it back-and-forth quickly. After a minute or two return it to the heat. It’s sooo… good! Once I fell for champurrado, it didn't take long for my love to expand to other flavors of atole. (BUY). It is sweetened with sugar and spiced with cinnamon. Comments can take a minute to appear—please be patient! If the milk gets close to the boiling point remove it from the heat for a couple of minutes and continue to froth. It's a popular breakfast and cold-weather drink in Mexico, as it has been for hundreds—and most likely thousands—of years. Serve with a small pastry or sweet bread. The method is basically the same—what flavor do you want to sip while gazing through a window at the snow falling outside? Previous post: Chile Pasilla Tomatillo Salsa, I am Douglas C. – Share my love of Mexican Cuisine that developed over 20+ years of living in Mexico. Because who wouldn't want to drink a mash-up of pudding, hot chocolate, and breakfast cereal, made with simple, minimally-processed ingredients? The process is essentially the same as the other atoles, with the orange zest acting as the flavoring here. Learn more on our Terms of Use page. Traditionally, this would be Mexican chocolate and piloncillo (Mexican unrefined cane sugar; for a look at how it's made, take a look at Kenji's behind-the-scenes tour of a Colombian panela factory, which is essentially the same stuff), but I reach for dark brown sugar and any dark chocolate, which gives me a really deep chocolate flavor without having to use a ton of it. If you have it, a little star anise adds a little more depth and warm-spice flavor, but this is also good with just plain orange. Here are three flavors to get you started. Do not allow the milk to boil. Different versions can be found all over Mexico, and span the sweet-to-savory spectrum, including fruit flavors like blackberry and pineapple, nut flavors like peanut and pecan, and unsweetened ones like chili; milk is often added as well for a richer taste. I bring this to a simmer, whisking constantly to prevent it burning on the bottom of the pot. It's worth pointing out that, unlike my tamale pie recipe, the masa you want here is meant for tortillas—it's ground more finely. Some HTML is OK: link, strong, em. The short answer is because it's delicious. If you see something not so nice, please, report an inappropriate comment. You can find Mexican chocolate at most supermarkets. In short, it refers to a granular paste made out of cacao nibs, sugar, and cinnamon, with other spices like vanilla or nutmeg that amplify its complex and outstanding flavor. (BUY). This action aerates the milk which makes it frothy. We reserve the right to delete off-topic or inflammatory comments. Does a bowl of Reese's Puffs appeal to you? You may see some recipes online that call for cornstarch, but I don't recommend following them: In an attempt to make the recipe work for those who can't find masa harina or are too lazy to seek it out (at this point it's widely available in the States, and can be ordered online in those locations where it isn't easy to find), they've gone one step too far; cornstarch thickens but does not deliver any of the great corn flavor that makes atoles worth drinking.