ATOLE & CHAMPURRADO: How to Make Hot, Delicious, Mexican Atole & Champurrado

Maizena

🥗Healthier: arrowroot powder

💰Cheaper: regular cornstarch

Arrowroot is a healthier thickening agent, while regular cornstarch is more economical.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is typically cheaper.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: pumpkin pie spice

Nutmeg offers similar flavor with fewer calories, while pumpkin pie spice is often less expensive.

Start by adding 1/4 cup all-purpose flour to a saucepan over medium-high heat and stir until it browns.

Remove the saucepan from the burner and let it cool slightly.

Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/2 cup sugar to the browned flour and mix well.

Pour in 3 cups of water and stir continuously until all the flour is dissolved.

Add a cinnamon stick for extra flavor and return the saucepan to the burner over medium-high heat.

Bring the mixture to a boil while stirring, using a whisk or a wooden whisk called a molinio.

Once boiling, add 1 (12 ounce) can of evaporated milk, lower the heat, and let it simmer for 5 minutes.

Your atole is ready to serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens